Serves 6
1-1/4 pound Brussels sprouts
2 tablespoons margarine
1/3 cup finely chopped shallot (from 1 large shallot)
Kosher salt
1 teaspoon finely grated lemon zest
2 teaspoons finely chopped fresh thyme
1/2 cup pareve sour cream
Freshly ground black pepper
1/2 cup shelled salted pistachios, lightly toasted and coarsely chopped
Trim the bases and separate the leaves of the Brussels sprouts by hand. Melt the margarine in a 12-inch skillet over medium heat. Add the Brussels sprouts and shallots, stirring occasionally until just tender and browned in spots, 5 to 8 minutes.
Stir in the lemon zest and thyme. Add the sour cream and stir to coat. Season to taste with salt and pepper, and serve garnished with the pistachios.
would this work cold as a salad or at room temparature?
Yes it works at room temperature too.