Sautéed Shredded Brussels Sprouts with Fresh Herbs & Crisp Shallots

Sautéed Shredded Brussels Sprouts with Fresh Herbs & Crisp Shallots
Photo by Scott Phillips

Ingredients

  • 5 to 6 oz. shallots (5 to 6 medium), peeled and cut into 1/16-inch-thick rounds and separated into rings
  • Kosher salt
  • 1 Tbs. unsalted butter
  • 1 small clove garlic, minced
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. chopped mixed fresh herbs (I like tarragon, parsley, and chives)
  • 2 Tbs. vegetable oil
  • + 3 more ingredients
    • 2/3 cup low-salt chicken broth or water
    • 1-½ lb. Brussels sprouts
    • 3 to 4 cups vegetable oil, for frying

Arrange a double layer of paper towels on two plates for draining the shallots. Pour about ¾ inch of oil into a 3-quart saucepan and attach a candy thermometer to the side of the pan. Heat over medium-high heat until the thermometer reads 350°F. (It’s important to use a deep pan and fairly shallo...

View full recipe at Fine Cooking

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