Braised Brussels Sprouts with Wine and Onion
Description
Perfect for the table and with drinks. This recipe yields 4 servings of Brussels sprouts as a side dish.
Instructions
- 1
Step 1
1. Trim the stems from the Brussels sprouts and cut them in half. In a large skillet, heat the olive oil and butter over moderate heat.
- 2
Step 2
2. Place the Brussels sprouts in the skillet cut-side down in a single layer. Season with salt and pepper to taste. Cook the sprouts without turning until golden, about 5 minutes. If your sprouts do not fit in a single layer, sauté them in several batches, then return all of them to the skillet, spreading them as evenly as possible, before continuing.
- 3
Step 3
3. Add finely chopped onion, dry white wine and broth, bring to a boil.
- 4
Step 4
4. Reduce the heat to low, cover the pot with a lid (if you don't have a lid, you can use foil instead) and simmer until the Brussels sprouts are tender and can be easily pierced with a knife, about 15–20 minutes.
- 5
Step 5
5. Remove the lid and scoop out the Brussels sprouts. Add the cream to the skillet and simmer for 2–3 minutes. Whisk in the mustard. Add seasonings if needed, along with salt, pepper, and extra mustard if desired. Pour the sauce over the Brussels sprouts, sprinkle with chopped parsley (if using), and serve immediately.