Time: 50 min.
Complexity: easily
Servings: 4-6

Braising Brussels sprouts in a frying pan is no more difficult than baking them: just add a little chicken broth, cover, turn the heat down to low, and simmer for half an hour. The Brussels sprouts will be surprisingly tender, even if you braise them whole without cutting them. To make your side dish look delicious, fry them in vegetable oil until golden brown before braising. The butter and shallots added to the pan give the sprouts a unique creamy, spicy flavor. Perfect for holidays and everyday use.

Ingredients:

• 2 tablespoons of vegetable oil
• 450 g Brussels sprouts, trimmed
• 3 tablespoons of butter
• 3 tbsp finely chopped shallots
• 3/4 cup chicken broth

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

Brussels sprouts, butter, shallots, bouillon

We recommend

Preparation:

Step 1
• Heat vegetable oil in a large skillet over high heat. Add the Brussels sprouts and cook, shaking the pan frequently. Season with salt to taste. Remove the Brussels sprouts from the pan, reduce the heat to medium, add the butter, and melt. Add the shallots and cook for 1-2 minutes. Return the Brussels sprouts to the pan, pour in the chicken broth, cover, reduce the heat to medium-low, and simmer for 30 minutes, or until the sprouts are soft and tender.

Votes: 52