The brussel sprouts served with parsley potatoes and salmon en papillote!When I went to the farmer's market the other day I saw some there and for some unknown reason I bought them. I tend to think that the foods we are drawn to or crave are the ones that our bodies need at that given time. Regardless I came home with them. I hid them from T. He hates them more than I do. I emailed my friend Jenn as I had remembered that she did a post on them back in the spring. She sent me the link.
As I got ready to print out the recipe I realized that I didn't have hardly any of the ingredients besides maybe the brussel sprouts???!!! I need to try this one next though!
I ended up trying this one and I liked them, I mean I really, really liked them. T. even ate 4 of them???!!! The girls it will take a bit of time but they did try them!
Brussel Sprouts with White Wine and Thyme (from Domino-The Guide to Living with Style)
The Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 pound Brussels sprouts, stems trimmed and cut in half lengthwise
- 3 garlic cloves, minced
- 7 to 8 fresh thyme sprigs
- ½ cup vegetable stock
- ½ cup white wine
- coarse sea salt
- freshly ground white pepper
Coat a large sauté pan with the olive oil. Add the Brussels sprouts, arranging them cut side down in one snug layer. Turn the heat to high and sauté until the cut side of the Brussels sprouts are lightly browned, 2 to 3 minutes. Add the garlic and thyme. Sauté for about 2 minutes, or until the garlic is fragrant, stirring to evenly distribute the garlic and thyme. Add the vegetable stock, wine, and 1 teaspoon salt. Bring to a boil and stir well. Immediately lower the heat to low, cover, and braise until the Brussels sprouts are tender, about 7 minutes. Remove from the heat and remove the thyme stems.
Season with additional salt and white pepper to taste and serve hot.
As AlwaysHappy Entertaining!!!
Judy
www.nofearentertaining.com
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