Tammy Algood of TN Department of Agriculture Brussels Sprouts Slaw & Potatoes Anna (see recipes below). Tammy has authored several cookbooks, including "Farm Fresh Southern Cooking" and "The Complete Southern Cookbook", all of which are available online and in stores.
Brussels Sprouts Slaw:
Yield: 4-6 servings
1-1/2 pounds Brussels sprouts, trimmed
1/2 cup chopped toasted pecans
1/4 cup white wine vinegar
6 tablespoons canola oil
6 tablespoons mayonnaise
3 tablespoons prepared mustard (Dijon or stone ground)
2 tablespoons orange juice
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon black pepper
Place the Brussels sprouts in the bowl of a food processor and chop. Place in a serving bowl along with the pecans. In a separate bowl, whisk together the vinegar, oil, mayonnaise, mustard, orange juice, honey, salt and pepper. Pour over the Brussels sprouts mixture and toss to evenly coat. Cover and refrigerate at least 2 hours before serving.
Potatoes Anna:
Yield: 6 servings
8 medium potatoes, peeled and thinly sliced
1/4 cup unsalted butter, melted
1 teaspoon salt
1/2 teaspoon black pepper
Preheat the oven to 350 degrees. Grease a 2-quart baking dish. Layer potato slices in the bottom, then brush with the melted butter. Sprinkle evenly with the salt and pepper. Continue layering, brushing and sprinkling, pressing down each layer with a spatula. When finished, brush the top with butter. Bake 1 hour or until the top is golden brown and crispy. Let rest 10 minutes before serving hot.
