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Monday, March 1, 2010

Brussels Sprouts Braised in Butter


For Christmas, my (culinary idol) aunt sent me Julie & Julia along with Julia Child's Mastering the Art of French Cooking. I was eager to dive in until I realized that almost every recipe had butter. If not, it had cream. These aren't exactly clean eating approved ingredients. However, I had some brussels sprouts that I planned on preparing for Christmas dinner, so I decided to make an exception for the holiday.

Of the 7 brussels sprouts recipes in the book, I chose brussels sprouts braised in butter. It seemed easy enough, and it was! It was easy to get then started just as the turkey was finishing, and then bake them while the turkey rested and was carved. The brussels sprouts were tender and delicious!

Brussels Sprouts Braised in Butter
Source: Slightly reworded from Mastering the Art of French Cooking, by Julia Child
Serves 6

Preliminary cooking:
1-2 quarts (1 1/4 to 2 1/2 pounds) brussels sprouts, trimmed and washed
7-8 quarts water
1 1/2 tsp salt per quart of water

Bring water to boil in a large kettle, then add salt. Drop brussels sprouts into the rapidly boiling salted water. Bring to a boil again as rapidly as possible.

Boil slowly, uncovered, for 6-8 minutes, or until almost tender. Immediately remove with a skimmer and drain in a colander.

1 1/2 Tablespoons softened butter
1 1/2 quarts partially cooked brussels sprouts (prepared by following instructions above)
salt and pepper
2 to 4 tablespoons melted butter

Preheat overn to 350 degrees F. Smear butter inside the casserole dish. Arrange brussels sprouts heads up in the casserole dish. Sprinkle lightly with salt and pepper, and with the melted butter.

Cut a round of wax paper to the shape of the casserole dish, and lightly butter the paper. Lay the paper over the brussels sprouts. Cover and heat on top of stove until vegetables begin to sizzle, then place in the middle level of the preheated oven. Bake for about 20 minutes, or until the sprouts are tender and well impregnated with butter. Serve as soon as possible.

1 comment:

DailyChef said...

I think the key to a good brussels sprout is the tenderness. These look great! Can't go wrong with butter ;)