I don’t know about you, but I love Brussels sprouts. This is not the case for everyone, but I enjoy these sweet treats and I am explaining to you then how do they love you too. And yes, I know… ��

This time I cooked Brussels sprouts and onions sauciers icy as an accompaniment to a chicken thigh in the oven.

For a full plate, more simple, you can also fry some bacon in a pan and mix in the Brussels sprouts at the end of cooking.

And for those of you who don’t know, this is the small tip special good digestion ; blanch your Brussels sprouts and add a sage leaf in the water will make them more digestible ! And yes, it is important to master the cooking of the Brussels sprouts to be able to appreciate them better… ��


Brussels sprouts and onions sauciers icy

For 4 Save Print Ingredients

  • 500 g of Brussels sprouts
  • 3 onions sauciers
  • 1 tablespoon of butter
  • 2 tablespoons of brown sugar
  • 3 tablespoons of dry white wine
  • 1 tablespoon of white vinegar
  • 1/2 bouillon cube
  • 20 cl of water
  • 1 sage leaf
  • Pepper

 

Instructions

  • To prepare the Brussels sprouts, cut out the cores and remove the leaves that come off.
  • The incision is made over the cores to the cross.
  • Leave them for a quarter of an hour in cold water and vinegar to eliminate the small, foolish that might have taken residence in these small cabbages.
  • Blanch the Brussels sprouts. To do this, bring to a boil a large salted water and plunge the cabbage for 5 minutes. Drain and set aside.
  • Slice the onions sauciers 2 in the direction of the length, and sauté them about 5 minutes in the butter over medium heat until they are tender.
  • Pour in the broth, water, brown sugar, wine, vinegar and sage. Bring to a boil and then add the cabbage. Reduce heat to medium and let simmer, stirring regularly, until the sprouts are tender, after about 30 minutes.

 

Written by Doc

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