Excerpted from The Flavour Principle © 2013 by Lucy Waverman and Beppi Crosariol. Published by HarperCollins Publishers Ltd. All rights reserved.
The French call that earthy taste goût de terroir. The term is often trotted out in passionate exchanges about wine, where it is code for such nuances as stone, chalk, graphite and damp soil. But it also aptly describes the humble, rooty, soil-infused quality of fresh Brussels sprouts.
6 large shallots, unpeeled
8 garlic cloves, unpeeled
2 tbsp butter
1 tbsp vegetable oil
8 oz (225 g) Brussels sprouts, cut in half
Salt and freshly ground pepper
1 tbsp chopped fresh parsley
Add shallots and garlic to a pot of cold water and bring to a boil. Boil for 2 minutes, then drain and remove skins. Cut shallots in half lengthwise if large.
Heat butter and oil in a heavy sauté pan (one that has a lid) over medium heat. Add garlic and shallots and sauté for 1 minute. Add Brussels sprouts and toss everything together. Cover, reduce heat to medium-low and cook, stirring occasionally, for 8 to 10 minutes or until vegetables are tender.
Season with salt and pepper and sprinkle with parsley.