Mary's Shucked Brussel Sprouts with Shallots and Pine Nuts
- 1 lb fresh brussel sprouts
- 2 tbsps Butter
- 1 tsp Salt, or to taste
- 1 tsp Pepper, or to taste
- 2-5 oz chicken broth
- 3 Medium Shallots
- 4 ozs Pine Nuts
- Fresh shredded Parmesan Cheese to taste
Brussels sprouts are a cruciferous vegetable as are cabbage, broccoli, and kale. They contain healthy amounts of vitamin A, vitamin C, folic acid and dietary fiber and are believed to protect against certain cancers.
Wash and shuck, or eremove the leaves down to the core, of the brussel sprouts. Once removed from the core, the leaves no longer have a bitter taste.
Lightly sauté pine nuts and shallots in 1TBSP butter and sprinkle w/ salt. Remove from heat.
Sautee sprout leaves in 1 TBSP butter and season w/ salt and pepper. Add 2 to 5 ounces chicken stock as a light braising liquid. Boiling sprouts results in significant loss of nutrients but sautéing or roasting does not. Add pine nut and shallot mixture once the sprouts begin to cook down.
Although veggies are not typically wine-friendly, the butter and pine nuts make this a match for Chardonnay. Castello di Amorosa’s Reserve Chardonnay offers just the right touch of juicy pear and stone fruits balanced with a texture of creamy nutty tones that compliments the richness of this dish.
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