BRUSSELS SPROUTS IN WINE
Steps:
- In a large bowl full of lightly salted water, soak the sprouts for 10 minutes to clean them, then rinse under running water. Trim off and discard any tough outer leaves. Cut each sprout in half lengthwise, and then thinly slice them crosswise.
- In a large skillet, melt the butter over medium high heat. Saute the sprouts until they begin to turn golden, then add the salt, pepper and wine and cook for about 4 minutes more, or until barely limp (the wine will change the cooking method from sauteing to steaming). Stir in the lemon juice, taste for seasoning, and serve immediately.
WHITE WINE ROASTED BRUSSELS SPROUTS
Brussels sprouts roasted in white wine, lemon and olive oil with shallots and garlic.
Provided by Kit Graham Brough @theKittchen
Categories Vegetables
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees. Combine all the ingredients in a baking dish and toss together.
- Bake for 15 minutes. Then flip the sprouts over. Add more wine if necessary. Bake for another 15 minutes and then serve.
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- Preheat oven to 400 degrees and prepare a parchment paper lined baking sheet. Drizzle the extra virgin olive oil over the Brussels sprouts and season with salt and freshly cracked pepper. Toss together and roast the sprouts, cut side down, for 15 to 20 minutes, or until nicely browned.
- While the sprouts are roasting, cook the shallots and bacon over medium-high heat until the shallots are tender and the bacon has begun to crisp and brown a little, for about 4 to 5 minutes. Deglaze the pan with the entwine Chardonnay and the chicken stock and cook until the shallots and bacon have absorbed more than half of the liquid. Add the Dijon mustard and the whole grain Dijon mustard and mix together until combined.
- Remove from the heat and mix with the roasted brussels sprouts. Garnish with fresh parsley and serve immediately.
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