Blanching vegetables ahead of time is a great way to get a head start on your dinner – and it's also a restaurant secret.
- Portion size 10 servings
- Credits : Canadian Living Magazine: October 2011
Ingredients
Method
In large saucepan of boiling salted water, blanch brussels sprouts until slightly tender, about 1 minute. Using slotted spoon, transfer to large bowl of ice water to chill; drain and set aside. Repeat with green beans. (Make-ahead: Refrigerate in airtight containers for up to 24 hours.)In wok or large skillet, heat oil over medium-high heat; stir-fry shallots and fennel seeds until golden and crispy, about 2 minutes.
Add brussels sprouts, beans, pine nuts, salt and pepper; stir-fry over high heat until vegetables are slightly browned, about 3 minutes. Toss with lemon juice; sprinkle with Parmesan cheese.
Nutritional facts Per serving: about
- Sodium 301 mg
- Protein 4 g
- Calories 113.0
- Total fat 8 g
- Potassium 279 mg
- Cholesterol 3 mg
- Saturated fat 1 g
- Total carbohydrate 10 g
%RDI
- Iron 9.0
- Folate 20.0
- Calcium 7.0
- Vitamin A 8.0
- Vitamin C 53.0
