In my effort to get caught up after being woefully behind on posts, here’s one from about a month ago. As it is that time of year, where stalks of brussels sprouts start appearing in stores, we have been enjoying them roasted. Roasted sprouts are wonderful, but they can get a little old, so after some internet digging, I found this wonderful recipe for dijon braised brussels sprouts. As a side note, if you have some time, check that blog out-the recipes look great and the pictures are wonderful.
For clarity (and to include alterations) the recipe will appear here as well.
~1 lb brussels sprouts
1 tbsp butter
1 tbsp olive oil
Black pepper (or white)
1/2 cup dry white wine
1 cup chicken stock
2-3 shallots, thinly sliced
2 tbsp heavy cream
2+ tbsp smooth dijon mustard
1 tbsp country style dijon (or other mustard seed mustard)
2 tbsp chopped Italian parsley
Clean and half sprouts. Heat oils in wide skilled over medium heat, and place sprouts, cut side down in the pan. Season lightly with salt and pepper, and allow to brown (may take about 5 minutes-keep an eye on them). We failed a measuring the first time, so ended up with closer to 2 or 3 lbs of sprouts. If this happens to you, just work in batches. After sprouts have browned, add shallots. After another 30 seconds or so, deglaze with wine. Add stock, bring it all to a simmer. Reduce heat and lid, then simmer gently about 15-20 minutes. Sprouts should be tender, but not mushy. Remove lid, remove sprouts (to build the sauce). Add cream and whisk sauce together until thickened slightly. Whisk mustards in, tasting and adjusting seasoning as needed. Once the sauce is ready you can either pour the sauce over the sprouts in the serving bowl (formal) or just dump sprouts back in to pan to coat with sauce (informal). Either way, sprinkle parsley over the top and serve.
This is a great side dish to serve with pork or poultry. If you want to take this a different direction, you could use cognac instead of the wine. In the future, we’ll probably use half a stalk of sprouts for roasting, then keep the remainder on the stalk for later in the week, when we’ll do this.