SIMPLE BRAISED BRUSSELS SPROUTS
From Mark Bodinet, Copperleaf Restaurant at Cedarbrook Lodge
"Brussels sprouts have been rescued from the compost heap forever, thanks to farm-to-table chefs showing us once and for all that this midwinter vegetable can be delicious. If nothing else, they're a welcome break from kale! The short braise in chicken stock gives them flavor while keeping their dense, crunchy texture."
1 tbsp unsalted butter
10 brussels sprouts, cut in half
1 cup chicken stock*
Kosher salt
Preheat the oven to 375 degrees F.
In a large, oven-safe saute pan, melt the butter over high heat; then carefully add the Brussels sprouts, cut side down, in a single layer. Slowly pour in the stock and season to taste with salt.
Place the pan in the oven until the sprouts are tender, about 10 minutes. Serve hot.
*There's absolutely no reason you couldn't substitute a good vegetable stock if you'd rather go vegetarian, but we do suggest one that's free of tomatoes. Not only can it tint the sprouts slightly pink, but the extra acidity isn't a flavor you want here.
Makes 2-4 servings
Source: Edible Seattle: The Cookbook by Jill Lightner
From Mark Bodinet, Copperleaf Restaurant at Cedarbrook Lodge
"Brussels sprouts have been rescued from the compost heap forever, thanks to farm-to-table chefs showing us once and for all that this midwinter vegetable can be delicious. If nothing else, they're a welcome break from kale! The short braise in chicken stock gives them flavor while keeping their dense, crunchy texture."1 tbsp unsalted butter
10 brussels sprouts, cut in half
1 cup chicken stock*
Kosher salt
Preheat the oven to 375 degrees F.
In a large, oven-safe saute pan, melt the butter over high heat; then carefully add the Brussels sprouts, cut side down, in a single layer. Slowly pour in the stock and season to taste with salt.
Place the pan in the oven until the sprouts are tender, about 10 minutes. Serve hot.
*There's absolutely no reason you couldn't substitute a good vegetable stock if you'd rather go vegetarian, but we do suggest one that's free of tomatoes. Not only can it tint the sprouts slightly pink, but the extra acidity isn't a flavor you want here.
Makes 2-4 servings
Source: Edible Seattle: The Cookbook by Jill Lightner
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