Brussels Sprouts with Peas and Cashew Nuts Recipe

    Ingredients

  • 1lb Brussels sprouts
  • 5 shallots, thinly sliced
  • 1lb peas
  • 1/3 cup salted cashews
  • 2 tablespoons butter
  • Salt & pepper

Directions

  • Prepare the sprouts, removing the outer leaves, and cut each in half.
  • Cook in boiling salted water for about 4-5 minutes, depending on size, after a minute add the petit pois until just cooked, drain.
  • Heat the butter in a pan, quickly pan fry the shallots for few minutes, add the sprouts, peas, and cashew nuts for few minutes until piping hot. Season with salt and pepper and serve at once.

    • Tips/Techniques

    Prepare ahead: Prep the sprouts the day before, put into a zip lock bag and keep in the fridge. Don’t keep them in water – it is not necessary.

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