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Ingredients
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1/2 pound
Brussels Sprouts
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1/2 tablespoon
Butter
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1/2 tablespoon
Extra Virgin Olive Oil
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1/4 cup
Dry white wine (I use Sauvignon Blanc) + a little extra for the pan sauce
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1/2 cup
Chicken broth
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7
Green onion bulbs, thinly sliced
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2
Cloves garlic, thinly sliced
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1 tablespoon
Heavy cream
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3/4 tablespoon
Dijon mustard - Depending on how spicy your mustard is you may want to use a little less.
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1 to 2 pinches
Salt and Pepper
Directions
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Trim the sprouts and cut in half lengthwise.
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In a large skillet heat butter and EVOO over medium heat.
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Place sprouts in skillet, cut side down, in one layer. Add the salt and pepper to taste
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Cook the sprouts, without turning, until undersides are golden brown, about 5 min.
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Add the green onions, garlic, wine, & stock. Bring to a simmer, reduce heat to med-low, and cover with a lid.
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Cook until tender & can be pierced easily with the tip of a sharp knife.
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Scoop out the sprouts, leaving liquids, garlic & green onions in the pan.
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Add cream & simmer for 2-3 min until slightly thickened.
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Whisk in the Dijon, taste for seasoning, and adjust as necessary.
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Plate the sprouts and pour the pan sauce over.
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