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Category: Vegetable side dishes
Prep Time: Cook Time: Total Time:
Serves 4 ppl as a side dish
30 min Prep, 15 min cook.
Ingredients
1 1/2 lbs. of Fresh Brussel Sprouts
1 clove of garlic
2 large carrots
1/2 large white onion
3 tbls Olive Oil
1/2 cup of Chicken Broth
1/2 tbls Herbs De Provence blend
2 Bay leaves (optional)
Salt & Pepper to taste
Fresh Paremesan cheese (Just enough to grate over finished dish)
Disclaimer
There's two ways to prepare this dish, with or without the Brussel Sprout heart/core. For a very mild flavor but more work, peel every leaf off and throw away the core. For a pungent flavor but much easier route, peel only the outter leaves off, slice the cores in half and include them as well. Both ways taste delicious.
Directions
Peel off most of the green leaves from each Sprout into a bowl,cut off the stubby stem and discard the yellow core(1/2 hour).
Finely chop the carrot, onion, and garlic.
In a large deep dish sautee pan, sautee the chopped veggies with Olive Oil over medium heat for 3-5 mins. and season until your liking with salt, pepper and herbs.
Add all peeled Brussel leaves to the pan and cover with enough chicken broth to create steam (about 1/2 cup). Stir semi-frequently.
Let simmer with the lid on for about 15 minutes or until the Brussel leaves are mostly wilted and chopped veggies are soft and have absorbed all the broth.
Shave Parmesan over top and enjoy alongside a meaty entree!
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Sauteed Brussel Sprout leaves
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Category: Vegetable side dishes
Prep Time: Cook Time: Total Time:
Serves 4 ppl as a side dish
30 min Prep, 15 min cook.
Ingredients
1 1/2 lbs. of Fresh Brussel Sprouts
1 clove of garlic
2 large carrots
1/2 large white onion
3 tbls Olive Oil
1/2 cup of Chicken Broth
1/2 tbls Herbs De Provence blend
2 Bay leaves (optional)
Salt & Pepper to taste
Fresh Paremesan cheese (Just enough to grate over finished dish)
Disclaimer
There's two ways to prepare this dish, with or without the Brussel Sprout heart/core. For a very mild flavor but more work, peel every leaf off and throw away the core. For a pungent flavor but much easier route, peel only the outter leaves off, slice the cores in half and include them as well. Both ways taste delicious.
Directions
Peel off most of the green leaves from each Sprout into a bowl,cut off the stubby stem and discard the yellow core(1/2 hour).
Finely chop the carrot, onion, and garlic.
In a large deep dish sautee pan, sautee the chopped veggies with Olive Oil over medium heat for 3-5 mins. and season until your liking with salt, pepper and herbs.
Add all peeled Brussel leaves to the pan and cover with enough chicken broth to create steam (about 1/2 cup). Stir semi-frequently.
Let simmer with the lid on for about 15 minutes or until the Brussel leaves are mostly wilted and chopped veggies are soft and have absorbed all the broth.
Shave Parmesan over top and enjoy alongside a meaty entree!
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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