Potatoes, Vegetables & Sides
1 lb Brussels sprouts, ends trimmed
1 Tbs Butter
1 Tbs Olive oil
Salt, to taste
Fresh-ground black pepper, to taste
1/2 cup Dry white wine
1 cup Chicken broth
3 ea Shallots, peeled and thinly sliced
2 Tbs Heavy (whipping) cream
1 Tbs Dijon-style mustard
From David Martin, published in unknown magazine, attributed to Karen Libby via Smitten Kitchen
Trim sprouts and halve lengthwise.
In a large, heavy skillet, heat butter and oil over moderate heat. Arrange halved sprouts in skillet, cut sides down, in one layer.
Sprinkle with salt and pepper, to taste. Cook sprouts, without turning, until undersides are golden brown, about 5 minutes.
Add the wine, broth and shallots and bring to a simmer. Once simmering, reduce heat to medium-low (for a gentle simmer), cover pot with a lid and cook sprouts until they are tender and can be pierced easily with the tip of a paring knife, about 15-20 minutes.
Remove the lid, and scoop out sprouts. Add cream and simmer for 2-3 minutes, until slightly thickened.
Whisk in mustard. Taste for seasoning, and adjust as necessary with more salt, pepper, or Dijon.
Pour sauce over sprouts and serve immediately.