Brussels Sprouts and Carrot Hash with Green Apple and Fresh Crush
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Brussels Sprouts and Carrot Hash with Green Apple and Fresh Crush
Category
Vegetables
Ingredients
- 2 tablespoons Fustini’s Medium SELECT olive oil, plus more for garnish
- 1 lb. Brussels sprouts, peeled and centers removed leaving only the leaves
- 2 large carrots, peeled and sliced thin
- 2 tablespoons butter
- salt and pepper
- 2 small shallots, sliced thin
- 2 tablespoons vegetable stock
- 2 tablespoons Fustini’s Michigan Apple balsamic
- 1 granny smith apple, fine julienne acidulated in water with Fustini’s Michigan Apple balsamic
Ingredients
Directions
- Heat two tablespoons Fustini's Single Varietal olive in large skillet over medium heat and add Brussels sprouts. Sauté, 2 to 3 minutes and add carrots. Continue cooking, stirring occasionally until carrots are crisp cooked, 2 to 3 minutes. Season with salt and pepper and add shallots. Sauté, for another minute and add vegetable stock and Fustini's Michigan Apple balsamic vinegar. Cook until all liquid is gone and vegetables are fully cooked. Spoon some hash onto a service plate and top with julienne of apple and a drizzle of Fustini's Single Varietal olive oil.