Sautéed Brussels Sprouts with Peanuts – Pareve version
Brussels sprout halves browned in a hot pan until the edges caramelize, with roasted peanuts for crunch. The browning softens the bitterness some of the family doesn't like. Pareve version: Canola oil.
Cut the stem end off the Brussels sprouts and remove damaged outer leaves.
KnifeCutting board
2
Cut the Brussels sprouts in half lengthwise and blanch in boiling water 3 minutes.
KnifeCutting boardStovePot
3
Drain and dry well.
Colander
4
Toast the peanuts in a dry skillet over medium heat 3 minutes, stirring, until they are toasted. Transfer to a plate.
⚙ Dry-Pan ToastingStoveFrying pan
💡Toast over medium heat and keep things moving: nuts, pine nuts and spices go from toasted to burnt in seconds. Transfer to a plate right away, since the hot pan keeps toasting.
5
Heat the olive oil and canola oil in a wide pan over high heat.
⚙ Pan-fryingStoveFrying pan
6
Arrange the Brussels sprouts in the pan in a single layer, cut side down, and sear 4 minutes without stirring, until they brown. Flip, add the garlic and fry 1 minute. Lower the heat and cook 3 more minutes, until they are tender but still have bite.
Stove
7
Season the Brussels sprouts with salt and black pepper and the lemon juice.
8
Sprinkle the peanuts on top and serve hot.
211calories
8 gprotein
10 gcarbs
16 gfat
● protein 14%● carbs 18%● fat 68%
Per serving (154 g), of 4 servings
To assemble ·
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Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Butter: measured in tbsp in this recipe: 1 tbsp = 14 g · 717 kcal per 100 g · More about Butter →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Peanuts: measured in cup in this recipe: 1 cup = 145 g · 567 kcal per 100 g · More about Peanuts →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
🔧 Tools needed (6) · 🍳 2 cooking vessels
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
By the steps, as the recipe is built now: another version or addition can change the list.
