My year with Lucy

A few of my favourite standby recipes are from Lucy Waverman. Recently, I picked up a library remainder of one of her books and thought it might be fun to work through all of her cookbooks on my shelf. Coincidentally, I received another one of her books for Christmas, so it all seemed preordained. So, the plan is to cook my way through her books and post the results.

This first recipe doesn’t count, since it has become a Christmas dinner tradition in our house of many years. If you can find brussels sprouts at this time of year, this is one you want to add to your repertoire. It comes from her book, Lucy’s Kitchen.

Shredded Brussels Sprouts with Pine Nuts and Prosciutto

Serves 4

Because the shredded sprouts don’t look like Brussels sprouts, this is a good dish for people who are reluctant to try them. Occasionally I stir in some grated Fontina or provolone cheese just before serving.

• 1 lb (500g) Brussels sprouts
• 1/4 cup olive oil
• 4 slices prosciutto, chopped
• 1/2 cup toasted pine nuts
• Salt and freshly ground pepper

Trim root ends and cores from Brussels sprouts. Cut sprouts in half and slice thickly. Alternatively, shred using a mandoline.

Heat oil in a large skillet over medium-high heat. Add prosciutto and saute for 2 to 3 minutes, or until beginning to crisp. Add sprouts and saute for 3 minutes.

Cover skillet, reduce heat to low and cook for 2 minutes longer, or until sprouts are tender-crisp.

Add pine nuts and cook for 1 minute. Season with salt and pepper.

This recipe also works well with bacon. Dice bacon and sauté until slightly crisp, omitting olive oil.