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For the Love of Food: Braised Brussels Sprouts

Posted on by Alycia

From Wikipedia:  Braising (from the French “braiser”), is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavor.

This recipe was one of our first attempts at braising a vegetable, and I must say, it turned out GREAT!

Rinse and chop the brussels sprouts in half. Place cut sides down in a large saucepan coated with melted pastured raised butter.  Cook for about 5 minutes on medium heat, then for about 1 additional minute on high heat, or until the bottoms start to brown slightly. Don’t let them burn!

Add about 1 to 1 1/2  cups of chicken broth to the saucepan, cover with a lid and cook about 10 minutes, or until each Brussels sprout is soft all the way through. Remove the lid and let the remaining liquid boil off.

In  a different pan, cook 2 strips of bacon, and saute mushrooms and red onions until soft.

Add the mushrooms and bacon to the Brussels Sprouts. Mix and eat!

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