by Hotplate Gourmet
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Photo by Hotplate Gourmet
Hotplate Gourmet's Notes:
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2 handfuls
brussels sprouts
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1 tablespoon
olive oil
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1/2 cup
chicken stock
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Clean up the sprouts by taking off any wilting leaves. Cut off the stems and cut the sprouts in half. Heat oil in a pan. Add brussels sprouts and salt & pepper and sauté, stirring occasionally. Cook until they are just browned, about 3 minutes. Pour in stock and cover the pan. Cook for about 3 minutes until just tender. Uncover and cook for another two until the stock is evaporated. Taste them when then get tender - they should still be crisp, not soggy and falling apart. Don't worry if not all of the stock has completely evaporated - they'll still be delicious!
Ask the hotline about this step!there are really good - i made them with water b/c i didn't have chicken stock on hand.
You are right - these sprouts are perfect. Sometimes less is best.
Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
This is totally my favorite recipe. I make them all the time at home.