Brussels Sprouts And Walnuts With Fennel And Shallots

From the local newspaper a few years ago. good with the turkey dinner, or baked ham dinner.

Pre-heat oven to 350f.

Toast the walnuts in oven for 10 minutes.

Cool.

Bring a pan of lightly salted water to the boil , add the sprouts and cook about 8-10 minutes , until just tender.

Drain and rinse with cold water to stop the cooking.

Bring another pan of water to the boil.

Add the shallots or pearl onions and cook 2 minutes.

Drain and rinse with cold water.

Slip the skins off and remove the stem ends.

Heat 1 tablespoon butter in a large , heavy skillet.

Put the shallots or onions into the pan , sprinkle with the sugar , salt and pepper.

Cover and cook over medium-low heat 7 minutes , stirring occasionally.

Add the fennel and continue cooking 5 minutes.

Combine the walnuts with the broth in a small pan and bring to a boil.

Continue boiling until the mixture is syrupy.

Add to the shallots and fennel along with the sprouts and remaining tablespoon butter.

Stir over medium-low heat until the sprouts are heated through.

walnuts, brussels sprout, shallots, unsalted butter, sugar, salt and pepper, fennel bulb, vegetable broth