Braised Brussel Sprouts and Shallots
Description
There's no photo, because no matter how hard I tried, I couldn't get a decent shot! However, I thoroughly enjoyed this dish.
Method
Wash the brussel sprouts and peel off any hard outer leaves. Halve large sprouts through the core (i.e. vertically).
In a bowl, toss the brussel sprouts with the peeled shallots, olive oil, salt & pepper and balsamic vinegar.
Pour into a cold pan and add the vegetable stock. Cover with a tight fitting lid and cook over a moderate heat for about 6-8 minutes, or until the sprouts are cooking, but are still quite crunchy.
Reduce the heat to quite low, remove the lid and let the sprouts and shallots cook until all the liquid has evaporated. You may have to top up the liquid with some water, if the liquid is evaporating faster than the sprouts and shallots are cooking.
You want to achieve a caramelised effect, so keep cooking the sprouts and shallots until they begin to brown and all the liquid is gone - this took me about 30 minutes.
Add chopped parsley or raddichio to add some freshness at the end.