Это предварительный просмотр рецепта "Butter-Braised Radishes, Kohlrabi, and Brussels Sprouts".

Рецепт Butter-Braised Radishes, Kohlrabi, and Brussels Sprouts
by Heba Levitt

Butter-Braised Radishes, Kohlrabi, and Brussels Sprouts

This recipe is taken from Thomas Keller's Ad Hoc cookbook. It is a new a different combination of vegetables that is absolutely delicious. The radishes become sweet after braising and are well complimented by the brussels sprouts and kohlrabi. I made this for a dinner party by preparing all of the vegetables, including chopping and blanching them the night before. The night of the party I just braised them right before serving.

Рейтинг: 4/5
Avg. 4/5 1 голос
  США American
  Порций: 6

Ингредиенты

  • 12 ounces Brussels sprouts
  • 2 bunches (about 18) Easter or red radishes, about 1-1/2 inches diameter
  • 8 tablespoons (1 stick; 4 ounces) unsalted butter
  • 1 tablespoon minced shallot
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon champagne vinegar, plus more to taste
  • Kosher salt and freshly ground black pepper
  • 1/2 cup chicken stock, plus more if needed
  • 6 kohlrabi, about 2-1/2 inches in diameter
  • 1 tablespoon finely chopped chives

Инструкции

  1. Bring a large pot of salted water to a boil. Prepare an ice bath. Meanwhile, trim the root ends of the Brussels sprouts and remove and discard any tough or bruised outer leaves. Cut the sprouts in half through the root end.
  2. Blanch the sprouts until tender, about 4-5 minutes. Chill in the ice bath and drain. Transfer to a tray and put in the refrigerator to chill.
  3. Trim the greens from the radishes and wash under cold water. Cut the larger radishes into 6 wedges each, smaller into quarters.
  4. Melt 4 tablespoons of the butter over medium heat in a sauté pan big enough to hold the radishes in a a single layer. Add the shallot and cook for 2 to 3 minutes, stirring often, until softened. Add the radishes, sugar and vinegar, season generously with salt and pepper, and add 1/4 cup of the stock. Bring to a simmer, cover the pan, and simmer gently for about 8 minutes, until the radishes are crisp-tender. Cook uncovered, swirling the pan, to glaze the radishes, about 4 minutes. Set aside.
  5. Bring a large pot of salted water to a boil. Meanwhile, cut the stems and roots from the kohlrabi. Stand each kohlrabi on a cut end and peel it with a sharp knife, cutting deep enough to reach the tender flesh. Cut lengthwise into slices about 1/2 inch thick. Trim the rounded sides of the slices and cut the kohlrabi into 1/2- inch-wide batons. You need 2 cups of batons.
  6. Add the kohlrabi to the boiling water and cook for 5 minutes, or until tender. Drain and transfer to paper towels to drain thoroughly.
  7. Bring the remaining 1/4 cup of stock top a simmer in a large sauté pan. Whisk in the remaining 4 tablespoons butter until emulsified and smooth. Add the Brussels sprouts and kohlrabi and cook over high heat for 45 seconds. Add the radishes and any liquid remaining in the pan and heat through. If the butter begins to break, you can swirl in another couple tablespoons of stock or water. Toss in the chives and season with salt and pepper and a few drops of vinegar, or to taste. Transfer the vegetables to a platter.