Excellent Brussels sprouts
Votes: 4
Time: 25 min.
Complexity: easily
Servings: 4-6
Complexity: easily
Servings: 4-6
To prepare this side dish, Brussels sprouts are halved so they can better soak up the delicious creamy sauce. The Brussels sprouts are first simmered in chicken broth until tender, then tossed with a separately prepared sauce made from heavy cream, green onions, fresh chili pepper, and pine nuts. It takes less than half an hour to prepare, and the side dish is truly festive and unique.
The recipes use measuring containers with the following volumes:
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.
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.
Ingredients for the recipe:
- 2 tablespoons butter, divided
- 0.7 kg Brussels sprouts, cut in half
- 1 cup chicken broth
- 1/2 cup green onions, thinly sliced (white and light green parts only)
- 2 morita or poblano peppers, stemmed, seeded and coarsely chopped
- 0.5 cups pine nuts
- 0.5 cups heavy cream
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Recipes with similar ingredients: butter, Brussels sprouts, bouillon, green onions, poblano pepper, pine nuts, cream
Cooking the dish according to the recipe:
- In a large heavy-bottomed saucepan, melt 1 tablespoon of the oil over medium-high heat. Add the Brussels sprouts and stir until coated with oil, 1 minute. Pour in the broth, cover, and simmer until the Brussels sprouts are tender, about 7 minutes. Remove the lid and continue cooking until all the broth has evaporated, about 4 minutes. Transfer the Brussels sprouts to a medium bowl.
- Melt the remaining 1 tablespoon of butter in the same pan. Add the green onions, chili pepper, and pine nuts. Cook until the nuts are golden brown and the chili is soft, about 2 minutes. Add the cream and bring to a simmer. Reduce the heat, return the Brussels sprouts to the pan, and stir to coat. Season with salt and pepper to taste and serve.
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