Lemon-lacquered radishes, shallots and brussels sprouts

8 servings

Ingredients

Quantity Ingredient
1½ pounds Med brussels sprouts, trimmed score bottoms with an \"X\"
¼ cup Sugar
⅓ cup Lemon juice
1 tablespoon Grated lemon zest
1 pounds Med shallots, peeled
1 pounds Med radishes 1/4\" green tops left on
3 tablespoons Butter
¼ teaspoon Ground cardamon
Salt and pepper

Directions

1. Bring a large saucepan of salted water to a boil. Add the brussels sprouts and cook over moderately high heat until crisp-tender, about 3 minutes. Plunge the sprouts into a bowl of ice water to cool, then drain.

2. In a large non-stick skillet, combine the sugar, lemon juice, and lemon zest. Cook over moderate heat, stirring occasionally, until the sugar turns golden brown, about 7 minutes. Add the shallots and radishes. Stir in 1 tbs of the butter, the cardamon and 1« cups of water and season with 1¬ tsp coarse salt and ¬ tsp pepper. Cover and cook over moderate heat for 5 minutes, tossing frequently. Uncover and boil over moderately high heat until the vegetables are crisp-tender and glazed, about 7 minutes. Transfer to a bowl.

3. Melt the remaining 2 tbs butter in the skillet. Add the brussels sprouts and saut‚ over moderately high heat until lightly browned, about 5 minutes. Season with coarse salt and pepper. Add the glazed radishes and shallots and cook, tossing, until heated through, about 3 minutes. Transfer to a bowl and serve.

Fine Cooking November 1995

Submitted By DIANE LAZARUS On 11-01-95

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