VEGETABLE STRIPES

This recipe takes some time but it's worth it. I remember preparing this once for my doctor and his wife, both fairly sophisticated gourmands. They loved them. It certainly is impressive. Save it for special guests or to serve at Thanksgiving or Christmas. In addition to its being very good, it's also very colorful on the plate.

VEGETABLE STRIPES

serves 6

 

18 small white pearl onions

12 Brussels sprouts

12 fresh or jarred kumquats (if jarred, rinse and drain them)

3 T unsalted butter

2 T packed dark brown sugar

12 fresh whole chestnuts, peeled

1 t crumbled dried rosemary leaves

1/2 t dried thyme leaves

salt and freshly ground black pepper to taste.

 

1. Bring 2 quarts of water to a boil in a large saucepan. Cut a small X in the root end of each onion, and drop the onions into the water. Reduce the heat and simmer until tender but still firm, about 10 minutes. Drain, rinse under cold water and drain again. Peel and reserve.

 

2. Bring another 2 quarts of water to a boil. Cut a small X in the root end of each Brussels sprout. Drop the sprouts into the water, reduce the heat and simmer until tender but firm, about 10 minutes. Remove the Brussels sprouts with a slotted spoon, rinse under cold water to stop the cooking, and drain. Set aside.

 

3. Add the kumquats to the same water and simmer for 4 minutes. Drain and set aside.

 

4. Melt 1 T of the butter in a skillet. Add reserved onions and sprinkle with 1 T of the brown sugar. Cook the onions over medium-high heat, tossing frequently, until they are caramelized (brown and shiny), for 3 minutes. Using a slotted spoon, remove them from the skillet and set aside.

 

5. Add 1 T of the butter to the skillet and add the Brussels sprouts. Sprinkle them with the remaining 1 T brown sugar. Cook the sprouts, tossing frequently, until they are caramelized, about 3 minutes.

 

6. Preheat oven to 350 degrees.

 

7. In an 11 x 7-inch baking dish, arrange the onion, Brussels sprouts, kumquats and chestnut crosswise in rows of six, beginning and ending with the onions. Dot with the remaining 1 T butter, and sprinkle with the rosemary, thyme and salt and pepper. Bake until the vegetables are heated through and tender, 15 to 20 minutes. Be careful not to overcook.

 

Note: if you hate peeling small onions, as I do, it's okay to use jarred ones. Just be sure to drain them and rinse them first and if pre-cooked, adjust the cooking time. I also use jarred chestnuts although the fresh ones are much better. You can also use this recipe for cooking Brussels sprouts when serving them alone.