Michigan Apple balsamic · SELECT Medium olive oil · Vegetables ·Mar 26, 2024

Brussels Sprouts and Carrot Hash with Green Apple and Fresh Crush

Name: Brussels Sprouts and Carrot Hash with Green Apple and Fresh Crush
Ingredients: 2 tablespoons Fustini’s Medium SELECT olive oil, plus more for garnish; 1 lb. Brussels sprouts, peeled and centers removed leaving only the leaves; 2 large carrots, peeled and sliced thin; 2 tablespoons butter; salt and pepper; 2 small shallots, sliced thin; 2 tablespoons vegetable stock; 2 tablespoons Fustini’s Michigan Apple balsamic; 1 granny smith apple, fine julienne acidulated in water with Fustini’s Michigan Apple balsamic

Submitted by Corporate Chef Andy Stewart

Ingredients

2 tablespoons Fustini’s Medium SELECT olive oil, plus more for garnish
1 lb. Brussels sprouts, peeled and centers removed leaving only the leaves
2 large carrots, peeled and sliced thin
2 tablespoons butter
salt and pepper
2 small shallots, sliced thin
2 tablespoons vegetable stock
2 tablespoons Fustini’s Michigan Apple balsamic
1 granny smith apple, fine julienne acidulated in water with Fustini’s Michigan Apple balsamic

Directions

Heat two tablespoons Fustini's Single Varietal olive in large skillet over medium heat and add Brussels sprouts. Sauté, 2 to 3 minutes and add carrots. Continue cooking, stirring occasionally until carrots are crisp cooked, 2 to 3 minutes. Season with salt and pepper and add shallots. Sauté, for another minute and add vegetable stock and Fustini's Michigan Apple balsamic vinegar. Cook until all liquid is gone and vegetables are fully cooked. Spoon some hash onto a service plate and top with julienne of apple and a drizzle of Fustini's Single Varietal olive oil.

Brussels Sprouts and Carrot Hash with Green Apple and Fresh Crush