Lemon-lacquered radishes, shallots and brussels sprouts
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Med brussels sprouts, trimmed score bottoms with an \"X\" |
| ¼ | cup | Sugar |
| ⅓ | cup | Lemon juice |
| 1 | tablespoon | Grated lemon zest |
| 1 | pounds | Med shallots, peeled |
| 1 | pounds | Med radishes 1/4\" green tops left on |
| 3 | tablespoons | Butter |
| ¼ | teaspoon | Ground cardamon |
| Salt and pepper | ||
Directions
1. Bring a large saucepan of salted water to a boil. Add the brussels sprouts and cook over moderately high heat until crisp-tender, about 3 minutes. Plunge the sprouts into a bowl of ice water to cool, then drain.
2. In a large non-stick skillet, combine the sugar, lemon juice, and lemon zest. Cook over moderate heat, stirring occasionally, until the sugar turns golden brown, about 7 minutes. Add the shallots and radishes. Stir in 1 tbs of the butter, the cardamon and 1« cups of water and season with 1¬ tsp coarse salt and ¬ tsp pepper. Cover and cook over moderate heat for 5 minutes, tossing frequently. Uncover and boil over moderately high heat until the vegetables are crisp-tender and glazed, about 7 minutes. Transfer to a bowl.
3. Melt the remaining 2 tbs butter in the skillet. Add the brussels sprouts and saut‚ over moderately high heat until lightly browned, about 5 minutes. Season with coarse salt and pepper. Add the glazed radishes and shallots and cook, tossing, until heated through, about 3 minutes. Transfer to a bowl and serve.
Fine Cooking November 1995
Submitted By DIANE LAZARUS On 11-01-95