| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Brussels sprouts, cut in half |
| 1 |
lg |
Onion, thinly sliced |
| 1 |
tb |
Virgin olive oil |
|
|
Freshly ground black pepper |
| 1 |
c |
Dry white wine |
INSTRUCTIONS
Dreaded? Brussels sprouts are one of my two most favorites. Try this, from
Time-Life's *Fresh Ways with Vegetables*:
Put the onion, oil, pepper, and 1/2 cup of water in a saucepan. Bring water
to a boil over high heat and partially cover pan so a little steam can
escape. Reduce heat to medium and cook onion, stirring occasionally, till
it is caramelized--i.e., water's about all gone, but a brown syrupy release
of the onion's natural sugar is around and about--about one hour.
Uncover pan and add wine to onion. Raise heat to high and boil rapidly till
almost all the wine has evaporated--5 to 10 minutes.
About 15 minutes before the onion's done, steam Brussels sprouts till they
are tender. Toss with onion and serve.
Posted to FOODWINE Digest 31 October 96
Date: Thu, 31 Oct 1996 19:51:14 -0500
From: Tiano <stiano@SUFFOLK.LIB.NY.US>
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