Saturday, March 29, 2014

White Wine Braised Brussels Sprouts



When I was growing up canned veggies were the norm in my house. I would eat corn, peas, green beans, asparagus, and even spinach. 

But that was it. Nothing else. Nope, not happenin', nada!

My mom did try me on a few fresh veggies, but they were the ones that always seemed to smell bad to me.

I mean seriously, you have to admit that cauliflower does not have the most pleasant smell when cooking right?

Now days I don't mind it, but as a kid?

BLEK!!



But the worst offender to me was Brussels sprouts!

OhhhEmmmGeeeee, when my Mom cooked them I would run and hide praying that I would not have to eat those little green balls of evil.

But my prayers never came true, and my Mother would plop them on my plate eyeballing me until I choked them down. 

Then something miraculous happened.

After I had my gastric bypass surgery, and lost all of my weight, I decided I needed to give the healthy food items I had previously disliked another chance.

I started with broccoli, tomatoes, and cauliflower. 

Hhhmmmm not too bad, but I still hadn't worked up the nerve to give my green nemesis another try.

Then the holidays rolled around and I was trying to come up with something other than the usual dishes. My daughter popped up with "Hey why don't you make Brussels sprouts?" 

Uummm what? My little Miss Picky Pants wants me to make a green vegetable?

Well if she could give them a try I knew I had to suck it up and do the same.

That first dish was Brussels Sprouts with Bacon and Shallots and it was a HUGE hit with the family! After that I made Pasta with Caramelized Onions, Brussels Sprouts, and Apples, and Brussels Sprouts Gratin. All of which were greeted with praise and requests for seconds.

So when I ran across a recipe on Smitten Kitchen utilizing my new found love, I knew I had to give it a try. 

I changed it up a bit.

I added a few things, and took a few things away. Plus I adjusted the amounts to make a serving for 2 to 3 people since it is just the two of us here now.

Kevin loved this dish, as did I. I actually ended up getting more and giving Kevin half of my steak. 

Who needs meat when you have wine braised veggies??


White Wine Braised Brussels Sprouts  


1/2 pound Brussels sprouts, stems removed and sliced in half
1 tablespoon unsalted butter
1 tablespoon olive oil
Kosher salt
Fresh cracked black pepper
1 clove garlic, thinly sliced
2 shallots, thinly sliced
1 cup dry white wine ( I used a Pinot Grigio), can sub chicken or veggie stock if wanted.
2 tablespoons half and half or heavy cream
1 tablespoon Dijon mustard



In a large, 12-inch cast iron skillet, heat butter and oil over moderate heat. Arrange halved sprouts cut side down in the skillet, in one layer. Season with salt and pepper. Cook sprouts, without turning, until undersides are golden brown, about 5 minutes.

Add the shallots and wine and bring to a simmer. Once simmering, reduce the heat to medium-low and cover the pot with a lid (foil works too, if you don't have a lid) and cook the sprouts until they are tender (can be pierced easily with the tip of a knife), 15 to 20 minutes.

Remove the lid, and scoop out the sprouts with a slotted spoon, making sure to leaving the liquid behind. Add half and half or cream, and simmer for two to three minutes Whisk in mustard. Taste for seasoning, and adjust ifs necessary. 

Place the sprouts in a serving dish and pour sauce over the top. Serve immediately.
2 to 3 servings

ENJOY!!

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