This Recipe is part of SweetMama's Thanksgiving Entertaining Guide. and SweetHome’s Traditional Turkey Feast.
Gremolata is an Italian-style garnish made from a mix of chopped parsley, citrus zest and garlic. It’s most often used to add a last minute, fresh taste to osso bucco (braised veal shanks). I discovered one day, having some gremolata leftover from making osso bucco, that it can also be a flavour-enhancing topping for a green vegetable, such as these Brussels sprouts.
Ingredients
1 tsp coarsely grated lemon zest
1 tsp coarsely grated orange zest
8 parsley sprigs
1 garlic clove, thickly sliced
1-1/2 lb Brussels sprouts
2 Tbsp melted butter
Salt and freshly ground black pepper to taste
Directions
1. Bring a large pot of water to a boil.
2. Place the lemon and orange zest, parsley and garlic on a cutting board. Finely chop the ingredients together and place in a small bowl.
3. Boil the Brussels sprouts until just tender, about 4 to 5 minutes depending on size. (The Brussels sprouts used for this recipe were approximately 1 inch/ 2.5 cm in diameter. If yours are much larger, you’ll need to boil them 1 to 2 minutes longer.)
4. Drain well and place in a wide serving dish. Drizzle with the melted butter, season with salt and pepper, sprinkle with the gremolata and serve.
Eric’s Options: Try the gremolata on other steamed or boiled green vegetables, such as asparagus, green beans or broccoli.
Serves 6-8
Thought that was sweet? You’ll enjoy:
Recipe excerpted from Everyone Can Cook for Celebrations by Eric Akis. Published by Whitecap Books Ltd. Copyright 2009 by Eric Akis. Photography by
Michael Tourigny. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the book now!