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Thanksgiving recipe: Brussels sprout slaw with raisins and dill

Thanksgiving Recipe: Brussels sprout slaw, raisins, and dill

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You can add this delicious recipe of brussel sprouts to your 2021 Thanksgiving dinner menu.

It’s a great side dish to make ahead for Thanksgiving. Easy to prepare and innovative to the eye it will make your turkey taste better for sure,” say Shilpi and Etienne Karner of between2kitchens.com. Our family, unlike many others, loves Brussels sprouts whenever they are in season. You can bake, deep fry, or pan cook them. However, our favorite way to enjoy them is as a slaw.

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Do you need to make this ahead of time? The dressing can be made crispier by soaking the Brussels sprouts in ice water prior to mixing it with the dressing.

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Brussels Sprout Slaw, Raisins and Dill Recipe by Shilpi and Etienne Karaner at between2kitchens.com

Serves: 4-6

Prep time 25 minutes

Ingredients:

Around 1.5 lbs Brussels sprouts

1 small, white onion

Red radishes

¼  bunch dill

3 tablespoons chardonnay vinegar

1 tbsp Dijon mustard

4 tablespoons grapeseed oil

2 ½  tablespoons raisins

Salt and pepper are to be tasted

Brussels Sprout Slaw with Raisins and Dill by Shilpi and Etienne Karner of between2kitchens.com. (between2kitchens)

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Directions:

1. The Brussels sprouts should be washed and any leaves that are not healthy removed. Use a Japanese mandoline to shave all the sprouts, keeping it attached by its stalk. You can also shred the sprouts in a food processor using the cutting blade attachment, or you could use a knife. Stop slicing once you reach the stalk. You can use these pieces in a stir fry or stew, if they aren’t being used.

2. Place the chopped brussel sprouts in a bowl filled with cold water. It will make the slaw crispier and it will keep it fresh for several hours.

3. The onion and the radishes should be sliced in the same manner. Mix the onions and Brussels sprouts in a bowl. But, separate the radishes. The dill should be chopped finely and poured into a bowl. Allow all vegetables to soak in water for at most 10 minutes.

4. Mix the mustard with the salt, pepper and vinegar in a bowl. Then, drizzle the oil over it and whisk. Do not worry if your dressing doesn’t gel. Put the raisins in a bowl and let cool.

5. Strain the mixture well. In a large bowl, combine the onion and shaved Brussels sprouts. Combine the dressing with the onion and mix well. Finally, combine the dressing with the strained Radishes. Adjust salt and pepper to taste. Place in a bowl, and either serve it as a main dish or in a salad.

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Source: FoxNews.com

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