Dijon-Braised Brussels Sprouts
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 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)
How would you rate this recipe?
Preparation
Chef’s notes
The hardest thing will be not drinking the sauce directly from the pan with a straw.
These are Brussels sprouts, exactly as I always want them to be.
They’re halved and browned, then braised in wine and broth, topped with rings of shallots, and then, when they’re tender (but not mush), you transfer them to a platter and make a Dijon pan sauce.