Monday, January 18, 2010

Flatbread with Sauteed Brussels Sprouts, Walnuts and Shaved Parmesan


Another flatbread idea using walnuts, here surrounded by plump Brussels sprouts and gorgeous slices of parmesan cheese.  The Brussels sprouts are sauteed in brown butter before loading them onto the dough.  They're so tasty that any extra that you can't cram onto the flatbread make a perfect side dish.

Flatbread with Brussels Sprouts, Walnuts and Shaved Parmesan

Ingredients

1               ball                  flatbread dough
12             oz                    Brussels sprouts, trimmed and cut in half
1/2            cup                  walnuts
1               oz                    parmesan, shaved with a peeler
1               cup                  vegetable stock
1                                       lemon
2               Tbs                  butter
                                         olive oil
                                         sea salt and black pepper
                                         bread flour for dusting

Procedure
  1. Heat oven to 325° and toast walnuts until fragrant, about 5 minutes.  Remove and set aside.
  2. Raise temperature to 500­° to heat oven and pizza stone.
  3. Heat butter in saute pan over medium until browned.
  4. Add Brussels sprouts and saute briefly, about 1 minute.
  5. Add stock, toasted walnuts, a squeeze of lemon juice, and salt and pepper to taste.  Cook until just tender.
  6. Roll out dough on well-floured surface (after letting it rest at room temperature for 15 minutes).  Lighlty brush all over with olive oil, then add a layer of shaved parmesan.  Top with Brussels sprouts mixture, then another layer of shaved parmesan (make a decorative pattern if you're so inclined).  Sprinkle with a bit of sea salt.
  7. Bake until done, about 5 minutes.  Watch closely to prevent the walnuts from burning.
If you like this recipe, check ot our other flatbread recipes in the series:

And coming soon:
  • Flatbread with Broccoli Rabe and Manchego
  • Flatbread with Chickpeas, Tomato and Feta

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16 comments:

  1. Great way to use Brussels sprouts! The crunch and flavor of the walnuts and salt of the Parmesan would go so well with them.

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  2. Great combination with the brussels sprouts. I wonder what you're making next. :D

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  3. Another of your winning flatbread combos!

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  4. You're killing me! My favorite things all in one place, mmm.

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  5. Flatbread is great even with nothing on it, so with all those beautiful vegetables and parmesan, I can just imagine how delicious the whole combination must be

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  6. Another wonderful & very tasty flatbread!!

    I so love Brussels sprouts on everything!

    MMMMMMMM,...lovely!

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  7. You and I love those brussels sprouts! I'm loving your flatbread posts. Who wouldn't want this for dinner!

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  8. oooh...good call on the brussels sprouts!

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  9. I love brussels sprouts, so this a lovely new way to prepare them.

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  10. This weekend I picked up a few little Brussels Sprouts, I know what I'm making with them!

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  11. I have all of these ingredients right now!! Awesome, I am totally putting my husband to work on Friday :) This looks delicious!!!!

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  12. I'm loving your flatbread series! I think my favorite is still the Sorrel one, though the golden beets and chestnut honey sounds pretty amazing too. This one makes me actually WANT to eat brussel sprouts (and it's one of the rare things I'm not too keen on!). I hope you're adding these varieties to your restaurant menu!

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  13. Brussels sprouts are one of my favorites. This looks great!

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