South American Sautéed Brussels Sprouts : Foodwise
These recipes were demonstrated for CUESA’s Market to Table program on December 18, 2016. This dish looks and tastes great when garnished with pomegranate arils
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Stove
- Mixing bowl
- Measuring spoon
- Spoon
- Serving platter
Ingredients
- 1 shallot, sliced thinly
- Olive oil
- 1 pound Brussels sprouts, sliced thinly
- 8 ounces shiitake mushrooms, sliced thinly
- Juice of 1 lemon
- 1 tablespoon honey
- 1 tablespoon Aji Amarillo paste
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