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    » Home » Recipes » Fall Vegetables » Pan-fried Brussels Sprouts

    Pan-fried Brussels Sprouts

    Posted: Jan 24, 2009 · Updated: Oct 19, 2020 by Jenny McGruther · This site earns income from ads, affiliate links, and sponsorships.

    brusselssprouts

    This is one of my all-time favorite ways to serve brussels sprouts.   Even non-sprout lovers should enjoy this dish.   The piima cream is a perfect foil to the crisp sprouts and nuts.   This recipe serves 4.   I love the underdogs of the vegetable world: turnips, beets and brussels sprouts in particular.   Brussels sprouts, like other cruciferous vegetables, are rich in the cancer fighting indole-3-carbinols.   This brussels sprouts recipe is one that even brussels sprouts haters will love - plus it's covered in probiotic piima cream.   Piima is a Scandinavian yogurt that cultures at room temperature.

    You can purchase piima from Cultures for Health or check out the Cultures and Starters Exchange.

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    Pan-Fried Brussels Sprouts Recipe

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    Ingredients

    • 1 pound Brussels sprouts
    • 1 shallot
    • ½ cup walnuts
    • 2 tablespoons ghee
    • 1 teaspoon finely ground real salt
    • 3 tablespoons crème fraîche

    Instructions

    • Remove the tough bottoms and outer leaves of each brussels sprout, then thinly slice them.
    • Thinly slice the shallot.
    • Heat the ghee in a pan over medium heat until it’s melted.
    • Add the brussels sprouts, shallot and walnuts.
    • Continue to cook until the brussels sprouts become golden and crispy.
    • Remove from heat, season with salt and pepper.
    • Drizzle crème fraîche over the top and serve.
    Tried this recipe?Mention @nourishedkitchen or tag #nourishedkitchen!

     

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    Hi, I'm Jenny! I'm a nutritional therapist, herbalist and the author of three natural foods cookbooks. You'll find nourishing bone broths, simple herbal remedies, and loads of fermented goodness on this site.

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