Wednesday, February 3, 2010

Brussels Sprouts in a Whiskey Cream Sauce

Now most people have a fear of brussels sprouts and want absolutely nothing to do with them. However, I conquered that fear last summer and, with the recipe below, I think you can too. Actually, once I gave them a try, I loved brussels sprouts. Like a whole lot.

Up until I googled them this morning, I always thought the subject matter of this post was called "brussel sprouts." All my life I've been accidentally snubbing them by leaving off an "s" - tragic, just tragic.

Question: Does anyone else feel like giggling like a 13 year old girl when they say that they "googled" something? It just sounds dirty for some reason...or maybe I just think that because I was raised in an ultraconservative home schooling family. Or maybe my home school experience just explains why some of my favorite hobbies include things like cooking, baking, sewing, reading and crocheting.

Anyhow, moving on.

We'll need a whole passel of brussels sprouts. About 1 lb.

I like saying "a whole passel" b/c it reminds me of growing up in Tennessee. I try to say it as often as possible. It makes my husband chuckle.

Prep the veggies. The sprouts need to be rinsed, have their stems removed and cut in half. Dice or slice the onion, your choice.

Start off with sauteing just the sprouts in butter and olive oil.

Butter and olive oil are a magical combination that gives you the following result:
1. Butter flavor
2. Lower fat than just using butter (thanks olive oil!)
3. The butter won't burn
4. The olive oil won't smoke terribly.


Now, after the sprouts have cooked for a few minutes, toss in the purple onion.

When everybody starts to get nicely caramelized like this, you'll want to add in the booze.

Remove the skillet from heat, add a splash or two of whiskey. Let it cook for a minute or two to cook off the alcohol.

Alcohol is very flameable so I always add it away from the heat just to be safe.

I like adding alcohol to my recipes, it makes me feel rebellious; in a very safe and non-wild sort of way.

Two minutes before you take it out of the pan, add a small splash of half½ allow it to reduce slightly.

Serve and enjoy!

Brussels Sprouts (Printable Recipe)
Serves 4

1 lb. brussels sprouts
1/2 red onion, sliced or diced, whichever
1 tbsp. butter
1 tbsp. olive oil
1/8 - 1/4 c. whiskey
1/8 c. half & half
salt and pepper

Rinse sprouts in cold water to remove any dirt. Chop off the bottom stem and remove any ugly leaves. Slice each sprout in half.

In a large skillet, heat butter and olive oil over medium heat. Add sprouts; saute for 2-3 minutes. Add onion and continue to saute until the onion softens and the sprouts begin to caramelize/brown a bit. Season with salt and pepper.

Remove skillet from heat and add a splash or two of whiskey, no more than 1/4 c. total. Return to heat and allow the alcohol to cook off for 2 minutes.

Add half&half and allow it to cook for a 1-2 minutes so it can reduce slightly. Serve away!

1 comment:

  1. I had no idea combining butter and olive oil would keep the oil from smoking! That is awesome.


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