We hit the grocery store early today with our Thanksgiving shopping list: turkey: check….potatoes: check…green beans: check. Then I spied this spire and couldn’t pass it up. So we’ll have 2 green veggies on the table this year. I love brussels sprouts and found this recipe from smittenkitchen.com earlier this year. I tried it once…with pork chops i think, and it was delicious.
Dijon-Braised Brussels Sprouts
1 lb brussels sprouts
1 T unsalted butter
1 T olive oil
Salt & freshly ground black pepper
1/2 cup dry white wine
1 cup broth (chicken or vegetable)
2 to 3 shallots, peeled and thinly sliced
2 T heavy cream
1 T dijon mustard (or more to taste)
Peel several of outer leaves off each sprout and halve lengthwise. In a large, heavy 12-inch skillet heat butter and oil over moderate heat. Place sprouts in skillet, cut sides down, in one layer. Sprinkle with salt and pepper, to taste. Cook sprouts, without turning, until undersides are golden brown, about 5 minutes. If sprouts don’t fit in one layer, brown them in batches, then add them all back to the pan, spreading them as flat as possible, before continuing with the shallots, wine, etc.
Add shallots, wine and stock. Once simmering, reduce the heat to medium-low (for a gentle simmer), cover the pot and cook the sprouts until they are tender can be pierced easily with the tip of a paring knife, about 15 to 20 minutes.
Remove the lid, and scoop out sprouts (leaving the sauce behind). Add cream and simmer for two to three minutes, until slightly thickened. Whisk in mustard. Taste for seasoning, and adjust as necessary with more salt, pepper or Dijon. Drizzle sauce over brussels sprouts and serve immediately.