Spooniful Recipes: Firefly Bistro’s sautéed Brussels sprouts

Culinary SOS: Firefly Bistro\'s sautéed Brussels sprouts

Culinary SOS: Firefly Bistro’s sautéed Brussels sprouts

SpoonFed: Via LA Times 

Total time: 30 minutes

Servings: 2

Note: Adapted from Firefly Bistro in South Pasadena.

Smoked paprika crème

1/4 cup sour cream

2 tablespoons heavy cream

1 teaspoon smoked paprika

1/8 teaspoon salt, or to taste

Milk, if needed

 

In a medium bowl, whisk together the sour cream, heavy cream, paprika and salt. Taste and adjust the seasonings as desired. Thin with milk, if desired, 1 tablespoon at a time. The finished crème should have a sauce-like consistency.

Brussels sprouts and assembly

1 tomato

4 baguette slices

Olive oil

Salt

4 tablespoons butter, divided

1 1/2 cups trimmed and quartered Brussels sprouts

3 scallions, cut crosswise on the bias into 1-inch pieces

Smoked paprika crème

1. Char the tomato: Heat a grill pan or grill over medium-high heat until hot. Add the tomato and sear, charring until all sides are blackened and blistered. Remove from heat and set aside until cool enough to handle, then crush. Meanwhile, brush the baguette slices with a little olive oil and season with a little salt. Grill the slices until lightly toasted on both sides. Remove from heat and set aside.

2. Heat a sauté pan or skillet over medium heat until hot, about 2 minutes. Add 2 tablespoons butter, and swirl the pan to melt the butter. Add the Brussels sprouts with one-fourth teaspoon salt, and saute until the sprouts are lightly colored, about 4 minutes, stirring or shaking the pan frequently.

3. Add an additional tablespoon of butter and continue to cook until the Brussels sprouts are golden-brown, about 3 minutes, stirring or shaking the pan frequently…To Read Full Recipe: Click here to view original web page at www.latimes.com

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