Dijon-Braised Brussels Sprouts
Photo © Deb Perelman
- 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)
- Produce
- Brussels sprouts (1 pound)
- Flat-leaf parsley (2 tablespoons)
- Shallots (2)
- Canned Goods
- Broth (1 cup)
- Condiments
- Dijon mustard, smooth (1 tablespoon)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Olive oil (1 tablespoon)
- Salt (1)
- Dairy
- Butter, unsalted (1 tablespoon)
- Heavy cream (2 tablespoons)
- Beer, Wine & Liquor
- White wine, dry (1/2 cup)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published November 30, 2011 (1 year ago).
471 people saved this recipe.
