alteRecipes.com recipe
derived from
Alice Waters's braised savoy cabbage
The Art of Simple Cooking, page 296-297
| 1. | olive oil | 1 Tablespoon |
| tiny carrots | 8, sliced and chopped | |
| shallot | 1, peeled and diced small | |
| celery | 1 stalk, diced small | |
| 2. | marjoram | 8 sprigs |
| garlic | 2 cloves, chopped | |
| salt | to taste | |
| 3. | brussels sprouts | 2 pint containers |
| 4. | chicken broth | ½ cup |
1. Put the oil in a cold pan, add the vegetables, stir to lubricate all the vegetables, then put the pan on a medium-high flame to heat up. Let the vegetables sit over the flame undisturbed till they brown, stir them around to expose more cut surfaces to the heat and let them sit undisturbed again until they are brown.
2. Stir in the marjoram, garlic, and salt. Let the mixture cook undisturbed till you can start to smell the garlic, about one minute.
3. Quarter the sprouts if they're small or cut them into sixths or eighths if they're large. Stir the cut brussels sprouts into the browned vegetables and let them cook undisturbed for 2-3 minutes. Stir them up and let them cook undisturbed for another 2-3 minutes.
4. Add the chicken broth, put the lid on the pot, and lower the flame. Check at 5-minute intervals and add more broth as it's needed. Cook till the sprouts are done to your liking, 10-20 minutes.