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Add this delicious Brussels sprouts recipe to your Thanksgiving 2021 menu.
"This is the perfect advance side dish for Thanksgiving. Easy to prepare and innovate, it will definitely make your turkey taste better," said Shilpi and Etienne Karner from between2kitchens.com. "Unlike many people, our family likes to eat Brussels sprouts in season. Oven roasted, pan roasted or deep-fried, they are all delicious, but now turning them into salads is our new preferred version for eating them during the holiday season. "
Thanksgiving "CHALLAH-DAY" fillings include cranberries, chestnuts, mushrooms, etc.
Do this a few hours before serving? They say that placing the brussels sprouts in ice-cold water before mixing the sliced brussels sprouts with the dressing will crisp the salad and make it look fresh for several hours.
Brussels sprout salad with raisins and dill by Shilpi and Etienne Karner from between2kitchens.com. (Between 2 kitchens)
Easy Smoked Thanksgiving Turkey: Try this recipe
Salt and pepper to taste
Brussels sprout salad with raisins and dill by Shilpi and Etienne Karner from between2kitchens.com. (Between 2 kitchens)
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1. Wash the Brussels sprouts and remove the unhealthy leaves on the outside. Using a Japanese mandolin, shave off the whole Brussels sprouts and hold its stem. Alternatively, you can chop them in a food processor with a slicing blade attachment, or use a sharp knife instead. Once you get to the stem, stop shaving. If you don't want to waste them, these parts can be used for stir-fry or stew.
2. Fill a large bowl with cold water (preferably ice water), and put the Brussels sprout shavings in it. This will make the salad crispy and keep it fresh for several hours.
3. Shred the onion and radish in the same way. Add the onion and Brussels sprouts to the bowl, but soak the radishes separately. Pick dill and roughly chop it, then soak it in a separate bowl. Leave all vegetables in the water for at least 10 minutes.
4. In a bowl, mix mustard, salt, pepper, and vinegar, and drizzle with oil while stirring. If the dressing does not emulsify, don't worry. Add the raisins and set aside.
5. Remove the vegetables from the water and strain them well. Put the chopped Brussels sprouts and onions into a bowl. Pour the seasoning and mix well. Finally, add the strained radish and dill. Check the seasoning and adjust the salt and pepper as needed. Put in a bowl and serve as a salad or as a side dish.
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Perri Ormont Blumberg is a special lifestyle reporter for Fox News.
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Do not publish, disseminate, adapt or redistribute this material. ©2021 FOX News Network Co., Ltd. all rights reserved. Quotes are displayed in real time or delayed for at least 15 minutes. Market data provided by Factset. Supported and implemented by FactSet Digital Solutions. Legal Notices. Mutual fund and ETF data is provided by Refinitiv Lipper.