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
Welcome! It is so nice to meet you. My name is Bobbi. I am the Mom of 2 great kids, and Nana to a beautiful baby girl Kylee, and a handsome little devil named Torin. I share my life and home with my awesome partner Kevin, and 2 furbabies….