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1.
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Rinse the Brussels sprouts.
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Cut off the stem ends and remove any discolored outer leaves.
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2.
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Combine the sprouts, salt, and water in a wok over high heat.
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When the water comes to a boil, reduce the heat, cover the wok, and simmer for about 5 min, shaking the pan occasionally to rearrange the sprouts.
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3.
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When the sprouts are just easy to pierce to the center with a knife or possibly sharp-pronged fork, remove the wok from the heat, drain the sprouts thoroughly, and transfer to a bowl.
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Toss with the lemon juice.
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4.
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Add in the pears, cider, and nutmeg to the wok.
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Bring to a gentle simmer and cook, stirring occasionally, for about 5 min or possibly till the liquid is reduced considerably.
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Stir in the Brussels sprouts and hazelnuts; heat briefly, stirring.
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Add in more salt if needed and serve.
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TIPS: Toast the hazelnuts for 10 min in a preheated 350F oven.
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Wrap the nuts in a towel and rub vigorously to remove their somewhat bitter-tasting skin.
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It may not all come off, but no matter.
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NOTES : Take care not to overcook these minicabbages!
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Sweet pears, cider, and nutmeg wonderfully complement their naturally assertive cruciferous flavor.
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Substitute other pear varieties for the Bartletts, if you'd like.
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This was good!-) Exceptional.
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The Bartlett pear, nearly ripe, was a mellow touch of sweet - we use a healthy pinch of mace, apple juice instead of cider and didn't have the lemon to add in - thinking it's not needed but a little zest would make nice surprises.
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Served with baked potato, topped with a spread (store-bought and low fat) smoked cream cheese with mushrooms and artichoke, garnished with crunchy chopped radish.
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I recommend this one.
