| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 | pk | (10 oz. each) fresh pearl onions, about 4 cups |
| 3 | pk | (10 oz. each) fresh Brussel sprouts |
| 1/4 | c | Butter |
| 1/4 | c | Sugar |
| 1/4 | c | Vinegar, such as champagne |
| 1/4 | c | White wine |
| 1 | ts | Dried thyme |
| 1/2 | ts | Salt |
INSTRUCTIONS
Bring large pot of water to a boil over high heat. Add onions; cook 1 minute. Drain; cool slightly. Add Brussel sprouts to boiling water. Cook until tender, 15-20 minutes; drain and set aside. Meanwhile, remove onion skins. In large skillet melt butter over medium-low heat. Add onions; sprinkle with sugar. Cook, stirring, until onions soften and turn light golden brown, about 30 minutes. Increase heat to medium-high. Stir in vinegar; cook until liquid is reduced by half, 2-3 minutes. Add Brussel sprouts, wine, thyme and salt. Cook, stirring, until Brussels sprouts are heated through, about 5 minutes. With slotted spoon transfer vegetables to serving platter. Cook remaining liquid until thickened slightly, about 1 minute. Drizzle over vegetables. Makes 8 servings. The Brussels Sprouts recipe is from the Special Issue Woman's World. It has great Thanksgiving recipes (especially the side dishes)! Hope this helps. Cheers, Suzy Posted to FOODWINE Digest 7 November 96 Date: Thu, 7 Nov 1996 15:48:08 MST From: Suzy Waterman <suzy.waterman@LMCO.COM>
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