Recipe: Dijon Braised Brussels Sprouts
Post by Olivia Martino, Registered Dietitian and Co-Owner of Nourish Northwest
We love our brussels sprouts any way you slice ’em….roasted, sauteed, braised and even raw. Many people have had a terrible childhood experience with mushy, bitter brussels and we vow to permanently change the way you feel about these delectable little veggies. We made a delicious saute yesterday in our Vegetable Prep 101 class, which we will be offering again on November 24th. The below recipe is also one of our faves!
Dijon Braised Brussels Sprouts
From smittenkitchen.com
Serves 4 as a side dish
Ingredients
1 pound brussels sprouts
1 tablespoon unsalted butter
1 tablespoon 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 tablespoons heavy cream
1 tablespoon smooth dijon mustard (or more to taste)
2 tablespoons chopped flat-leaf parsley (optional)
Directions:
1. Trim sprouts and halve lengthwise. In a large, heavy 12-inch skillet heat butter and oil over moderate heat. Arrange halved 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. [Updated to note: If your sprouts don’t fit in one layer, don’t fret! 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.]
2. Add the shallots, wine and stock and bring to a simmer. Once simmering, reduce the heat to medium-low (for a gentle simmer), cover the pot with a lid (foil works too, if your skillet lacks a lid) and cook the sprouts until they are tender can be pierced easily with the tip of a paring knife, about 15 to 20 minutes.
3. Remove the lid, and scoop out brussels. 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. Pour sauce over brussels, sprinkle with parsley, if using, and serve immediately.
