In the first Thanksgiving after I graduated from college, when I was “learning” from FHE how to cook, FHE decided to put brussel sprouts on the menu. I was not a brussel sprouts fan up until that point. My parents rarely cooked the vegetable and my only memories were of boiled little cabbages at diners and on buffet tables. But FHE transformed the vegetable for me by halving them and sauteeing the halves in chorizo and chicken stock. Cooked just until tender, they remained surprisingly crisp and flavorful. I still remember eating helping after helping, to the point where I knew we’d both be paying for it in the hours to come, if you know what I mean.
A couple years ago, I started seeing the little sprouts shaved/sliced thinly and sauteed or fried to a crisp. It has become my new favorite preparation, one that renders the vegetable unrecognizable. This is a good thing for my son who I thought, up until this point, would eat any vegetable.
Shaved Brussel Sprouts with Garlic, Green Onions, and Mushrooms
26-30 Brussels sprouts (about a pound), trimmed
2 tbsp olive oil (or butter)
3 scallions, sliced thin diagonally
1/2 lb mushrooms, your choice
Splash of vegetable or chicken stock
1 glove garlic, mashed
- Cut sprouts in half and slice thin lengthwise. (You can also use a mandolin.)
- In a heavy skillet add oil over moderately high heat, sauté mushrooms for 3-5 minutes, until cooked. Set aside.
- In the same pan, saute sprouts, scallions, and garlic, stirring, until tender and lightly browned, about 8 minutes. (Add stock if necessary to deglaze pan and prevent scorching.)
- Season with salt and peppers, to taste.