Brussels Sprouts Hash: The Best Brussels Sprouts Hash Recipe from Cook'n

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	Brussels Sprouts Hash

Serves: 6

This could make you a convert if you've never been a fan of Brussels sprouts, and if you've always adored them, you'll be happy to add this recipe to your repertoire.

   1/2 cup walnuts, coarsely chopped
   5 tablespoons olive oil
   1 1/2 small yellow onions, finely chopped
   4 cloves garlic, thinly sliced diagonally
   2 pounds brussel sprouts, cut into 1/8-inch-thick crosswise slices
   4 cups chicken broth
   Sea salt and freshly ground pepper to taste
   1/2 cup freshly grated Parmesan cheese
   3 tablespoons coarsely chopped fresh flat-leaf parsley

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Preheat the oven to 375°F. In a pie tin, spread the chopped walnuts. Toast in the oven for 5 to 7 minutes, or until golden brown. Set aside.

In a large saucepan, heat the olive oil over medium heat. Add the onions and garlic and sauté for 4 to 5 minutes, or until the onions begin to soften and turn golden. Make sure not to let the garlic burn, or it will be bitter.

Add the Brussels sprouts to the pan and sauté for 15 minutes, or until lightly browned, gradually adding 2 cups of the stock as needed to keep the mixture from scorching. Cook uncovered for another 8 to 10 minutes, gradually stirring in the remaining 2 cups stock, until the greens are wilted and slightly golden on the edges. Cook a few minutes longer, until lightly browned and crisp. Season with the salt and pepper.

To serve, spread the hash on a small platter. Sprinkle with the walnuts, Parmesan cheese, and parsley.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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