Irresistible. That’s what this is. Why? Because the sprouts, now in season, are chopped fine in a processor, then tossed with fresh lemon juice, lots of Parmigiano-Reggiano, and good quality truffle oil. It’s a knockout combination, well worth the cost of the truffle oil ($30) but you’ll know that when the bowlful quickly disappears. (I’m serving this on Thanksgiving.)
Photo: Pixabay.com
Ingredients
- 1 large package of fresh Brussels sprouts
- 1 pound Parmigiano-Reggiano freshly grated
- Juice of 1-2 lemons
- Truffle oil (I like D’Artagnan brand)
- salt and pepper to taste
Servings: -6 people
Instructions
- Rinse and grate the Brussels sprouts fine and place them in a large serving bowl.
- Mix in the freshly grated cheese and the juice of 1 or 2 lemons. (You want it cheesy and lemony!)
- Mix in about 1/4 cup of truffle oil. After adding a little salt and pepper, taste and add more of anything it needs. I drizzle on one last glug of oil just before serving.
Hi Faith and Robyn: Would you help please with a clarification on this recipe? What would the actual weight be of the large package of Brussels sprouts be please?
Faith I just found your podcast in February of 2020 and rue the fact that I did not know of you earlier. I have adored your recipes and episodes and now I have a food show to listen to just like I had Gene Burns to listen to first Boston and then in San Francisco. Thank you for making these dark times brighter with your fabulous laugh and show. My fav part is when you remind us not to forget those who are hungry.
My great hope is that this finds all of you in great health and spirits.
With gratitude and fond regards,
Carol Phillips
Thanks for listening, Carol. We’re so glad the show has been a comfort and brightened your days. For the Brussels sprouts, you’ll most likely find bags in the supermarket ranging from 12-16 ounces. Go for the larger size, if you have a choice, but really, either if fine. It’s a favorite of Faith’s, and I hope you find it delicious. Take good care!