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
- 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.