Master Recipe
Braised Brussels Sprouts
serves three to four
NOTE: After
cooking you may toss Brussels sprouts with a little butter and
season them with ground black pepper. Or try one of the variations
that follow. In our testing, we found no benefit to cutting an X
into the bottom of each sprout. (Some sources say this promotes
even cooking.) Simply trim the bottom of the stem and remove any
discolored leaves before cooking.
1 pound small Brussels sprouts, stems trimmed and any discolored outer leaves removed
1/2 teaspoon salt
INSTRUCTIONS:
Bring sprouts, 1/2 cup water, and salt to boil in large skillet over heat. Lower heat to medium, cover, and simmer (shaking pan once or twice to redistribute sprouts) until knife tip inserted into center of sprout meets little resistance, 8 to 10 minutes. Drain well and season as directed in variations or note above.
VARIATIONS:
Brussels Sprouts Braised in Cream
Follow Master Recipe, substituting 1 cup heavy cream for water. Increase cooking time to 10 to 12 minutes. Season with pinch grated nutmeg and ground black pepper and serve without draining.
Glazed Brussels Sprouts with Chestnuts
If chestnuts are unavailable, substitute 1/3 cup toasted, chopped hazelnuts.
Prepare Master Recipe and set drained Brussels sprouts aside. Heat 2 tablespoons unsalted butter and 1 tablespoon sugar in large skillet over medium-high heat until butter melts and sugar dissolves. Stir in 16-ounce can peeled chestnuts in water, drained. Turn heat to low and cook, stirring occasionally, until chestnuts are glazed, about 3 minutes. Add 1 tablespoon unsalted butter and cooked Brussels sprouts. Cook, stirring occasionally, until heated through, 3 to 4 minutes. Season with salt and pepper to taste and serve immediately.
Brussels Sprouts with Garlic and Pine Nuts
Prepare Master Recipe and set drained Brussels sprouts aside. Heat 2 tablespoons extra-virgin olive oil in large skillet over medium heat. Add 1/4 cup pine nuts and cook, stirring occasionally, until nuts begin to brown, about 2 minutes. Add 2 minced garlic cloves and cook until softened, about 1 minute. Stir in cooked Brussels sprouts. Cook, stirring occasionally, until heated through, 3 to 4 minutes. Season with salt and pepper to taste and serve immediately.
Brussels Sprouts with Tarragon-Mustard Butter
The mustard sauce may separate and appear curdled after the sprouts are added. If so, continue cooking and it should come back together.
Prepare Master Recipe and set drained Brussels sprouts aside. Melt 4 tablespoon unsalted butter in large skillet over medium heat. Whisk in 2 tablespoons Dijon mustard until smooth. Add 1 teaspoon dried tarragon leaves. Cook, stirring constantly, until bubbly, about 30 seconds. Stir in sprouts, coating well with sauce. Cook, stirring frequently, until heated through, 3 to 4 minutes. Season to taste with salt and pepper and serve immediately.