Recipe Archives->Vegetables->Brussels Sprouts 37

Choux de Bruxelles Etuves au Beurre (Brussels Sprouts Braised in Butter)
For 6 people

1 1/2 tablespoons softened butter

1 1/2 quarts blanched brussels sprouts
Salt and pepper
2 to 4 tablespoons melted butter

Preheat oven to 350 degrees, and smear butter inside a 2 1/2 quart
Dutch oven or baking dish.

Arrange the blanched brussels sprouts heads up in baking dish.
Sprinkle lightly with salt and pepper, and then with the melted
butter.

Lay a round of waxed paper over the brussels sprouts. Cover and
heat on top of the stove until vegetables begin to sizzle, then
place in the middle level of preheated oven. Bake for about 20
minutes, or until the sprouts are tender and well impregnated with
butter. Serve as soon as possible.

Note: Serve braised brussels sprouts with roast turkey, pork, duck,
or goose; steaks, chops, hamburgers, or sauteed liver. Dress up
braised brussels sprouts with cream, cheese, or chestnuts.


Bruxelles a la Milanaise (Brussels Sprouts Browned with Cheese)
                                                                                
1 1/2 quarts brussels sprouts braised in butter
1/2 cup grated Swiss cheese mixed with 1/2 cup grated Parmesan cheese
2 tablespoons melted butter

Follow the master recipe for braising the brussels sprouts (below),
but when they have been in the oven 10 minutes, turn them into a
bowl. Reset set oven to 425 degrees. Sprinkle 2 to 3 tablespoons
of cheese in the casserole or baking dish to coat the bottom and
sides. Return the brussels sprouts, spreading the rest of the cheese
over each layer. Pour on the melted butter. Place uncovered in upper
third of oven for 10 to 15 minutes to brown the cheese nicely.

Printable version: brussels-sprouts37.txt.