I am posting this recipe by request! I must admit that I sit here poised over the keyboard thinking about the concept that someone would request one of my recipes, and not quite believing it! Next to enjoying one of my dishes when I serve it, a recipe request is the greatest of compliments to me!
This dish can made with or without the vinegar. I find the vinegar adds a bit of sharpness to the flavor that I really enjoy!
3/4 LB brussels sprouts, stems cut and halved.
Chicken Stock
1/4 cup chopped shallot
1/4 cup slice (round) baby carrots
1 1/2 Tbsp white wine vinegar
1 tbsp Butter divided
Salt and pepper
1-2 tbsp Olive oil
Heat oil in deep stainless steel sauce pan over med high heat.
Add 1/2 Butter
Stir in shallot and saute 1 minute.
Stir in carrot saute 2 minutes until beginning to soften.
Add brussels sprouts, stir to coat thoroughly.
Allow to cook several minutes allowing them to brown slightly.
Salt and pepper to taste.
Add 1/2 cup of stock, stir and let simmer about 10-12 minutes. The liquid will reduce while simmering, add additional stock as needed.
When the sprouts are tender add white wine vinegar, simmer 2-3 minutes.
Add remaining butter and stir to thicken remaining sauce.
Serve hot!
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