For the Love of Food: Braised Brussels SproutsNovember 29, 2010
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!Recipes. Bookmark the permalink. ← WOD: Monday, November 29th WOD: Tuesday, November 30th →