The Restaurant
at The Egremont Inn

South Egremont, Massachusetts

Specialty Recipe

Brussel Sprout Saute

So, you really are not excited by Brussel Sprouts? This method turns the little heads into the most succulent, most delicious side dish! They are particularly wonderful with grilled meats, duck and hearty game dishes.

Ingredients:

16 to 20 firm, ripe brussel sprouts

1/2 medium onion, finely diced

2 Tablespoons dry white wine, such as Chardonnay or Sauvignon Blanc

1/3 cup chicken stock (homemade is best, of course)

4 Tablespoons butter

salt and pepper

Using a sharp paring knife, cut the stem ends off the sprouts, freeing the individual leaves. Carefully remove all of the leaves, cutting the stalk a second time if necessary. Heat 2 Tablespoons of butter a heavy skillet over medium heat and saute the onions until translucent. Quickly saute the brussel sprout leaves for a minute or two. Add a pinch of salt and a grind or two of pepper and the white wine. Reduce the wine for a minute, then add the chicken stock, lower the heat, and cover. Toss the mixture occasionally and cook until tender, 5 to 7 minutes. Add the remianing butter to the pan and toss with the sprout leaves. Serve immediately.

Serves: 4

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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