The amalgamations of flavors and textures on the average Thanksgiving table are endless, with sweet, savory, sour, chewy, crunchy–gravies, stuffing, dark and white meat, etc. Then you throw Brussels sprouts into the mix, with the ubiquitous accompaniment of pancetta or prosciutto, and there goes the natural nuttiness of this delicious and beneficial vegetable.
Slicing or shaving the Brussels sprouts is a practical and attractive option, and ensures that they cook quickly without being overdone. In shaved form, every leaf gets the charred flavor on the outside without the dense center, making for a lighter texture–like culinary confetti. The simplicity of these flavors make them a great conductor for a killer gravy as well.
Serves 4-6.
Ingredients:
4 cups brussels sprouts, carefully shaved with a mandolin or thinly sliced
1 cup chestnuts, removed from shells and sliced
1/4 cup of minced shallots
Sea salt
1/4 cup pumpkin oil
Pinch of ground white pepper
1/4 cup garden vegetable stock
Blanch shaved brussel sprouts in a large pot of boiling salted water until bright green, 10 seconds. Drain and set aside.
In a large skillet or wok, heat the pumpkin oil over medium heat. Add the shallots and stir for about 30 seconds, until barely light brown. Immediately add the chestnuts and toast. Remove chestnut/shallot mixture from the pan with slotted spoon onto a plate, and reserve the oil.
Add another two tablespoons of nut or seed oil to the wok on high heat and add the drained, shaved brussel sprouts. Toss quickly until coated with the oil and cook, not more than 2 minutes as you want them to still be firm after cooling down. Salt to taste, add the pepper, and add the chestnut/shallot mixture back in. Serve on a platter immediately.
