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Sautéed Brussels Sprouts with Cream (or Balsamic Vinegar)
As autumn is finally here with some moderately chilly
weather and dry air, autumnal dishes seem right. Here is rich-flavored European
dish for a hearty cold-weather dinner.
The recipe serves four to six as a side dish.
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| Brussels Sprouts with Balsamic Vinegar |
1 pound Brussels sprouts (smaller firm ones preferred)
2 tablespoons minced shallot or onion
2 tablespoons butter
2 tablespoons olive oil
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
Small pinch grated nutmeg (optional)
Water as needed
Either 4 tablespoons light to heavy cream or 2 teaspoons
Balsamic vinegar
Cut off bottom 1/4 inch of stem from sprouts. Slice sprouts
lengthwise into 4-5 slices, about 1/8-inch thick, or put trimmed sprouts
through 2-millimeter shredding blade of a food processor.
Mince shallot or onion and add them to pot with butter or
olive oil. Heat over medium burner until just starting to sizzle. Add sliced
sprouts, 1/2 teaspoon salt and spices. Stir frequently and fry, covered, just
until beginning to turn golden, 5-6 minutes. Sprinkle with another 1/4 teaspoon
salt.
Add 2 tablespoons water, and stir to moisten. Cover, and let
sprouts simmer, stirring frequently, until they become tender but are still fairly
green (total of 8-10 minutes cooking time from first frying).
Stir in cream or balsamic vinegar. If too dry, moisten with
a little water. Bring just back to a simmer and remove from heat. Taste, and
add salt if needed.
