Sunday, December 26, 2010

Sprouts with pecans and onion

Sprouts, outer leaves removed
1-2- shallots/small onions
1 oz pecans
olive oil
walnut oil
chop the shallots and pecans
Steam the sprouts for about 8-10 minutes, until just tender. Plunge into cold water to stop them cooking, then cut them in half.
Heat a little oil and add the sprouts and pecans. Cook for about 5 minutes, stirring, until sprouts begin to brown.
Add the shallots and cook for another minute.
Then serve tossed in a little walnut oil.

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