Sautéed Brussels sprouts with sunchokes with candied pecans from Girl in the Kitchen: How a Top Chef Cooks, Thinks, Shops, Eats, & Drinks by Stephanie Izard

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • meggan on November 25, 2012

    Made this for thanksgiving with peanut oil instead of rice bran oil. I had to double it and so I made it in a dutch oven. I found that I had to cook it a lot longer than the recipe said. The candied pecans were good but they were not enough to jazz up the recipe so I added bacon.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.