Veggie Side Dishes

I love this dish, and so does everybody I serve it to, even though they say they don't like Brussels Sprouts. The Brussels sprouts everyone remembers are bitter, overcooked and stinky. These ain't them.


Brussels Sprouts in Mustard Cream Sauce

1 pound small Brussels Sprouts, stems trimmed, outer leaves peeled off
1 Tbsp butter
2 shallots, minced
1/4 cup heavy cream
1/4 cup broth
1 Tbsp dijon mustard
1 Tbsp fresh parsley, minced
salt and pepper

Cut the sprouts in half and set aside. Melt the butter in a large sautee pan. Soften up the shallots over medium heat, about 3 minutes, then add the sprouts, cream, broth, a little salt and pepper. Stir, cover and simmer over low heat until the sprouts are tender, about ten minutes. Remove the cover and stir in the dijon, parsley and more salt and pepper to taste. Serve immediately.

That sounds great, coming from someone who really likes Brussels Sprouts...even just steamed or boiled with vinegar!

Here's another full of cream & butter:

Mushrooms Gratinée

8 oz sliced mushrooms (I like crimini)
cream
parmesan cheese, freshly ground
minced shallot or onion
fresh or dried thyme
freshly ground pepper
butter
olive oil

Saute shallots until transparent, with thyme; add mushrooms. Continue to cook until they have re-absorbed liquids.

Butter a gratin dish: layer mushrooms with cheese & small bits of butter. Pour in cream or half & half, about half-way.Top with a dusting of pepper.

Bake until cheese melts and top is browned.

Utterly divine with just about anything!

Mmmmm! yummy!

Here's another for Brussels Sprouts and its super-easy:

Peel outer leaves and halve about a pint of sprouts.

Spread sprouts in an oven-proof pan and toss with good olive oil and kosher (or sea) salt. Add cracked black or red flake pepper to taste.

Mince 6-8 cloves garlic and add to sprouts.

Roast in 400 degree oven about 25 mins, stirring mixture at about 15 mins.

Dust with Parmesan cheese (optional) and serve.

I love oven roasted veg.

Here's one of my favorite combos:

carrots/potatoes/onions

...about 15 minutes before they're ready, toss in about 1/2 a lemon, cut in very thin slices.


If there are any leftovers, they're terrific cold, tossed with a little bit of dressing.