City Palate

The Harvest Issue - September October 2017

Brussels Sprouts and Carrots


Nov/Dec 2009

1/4 c. butter

2 lbs. Brussels sprouts

1 lb. carrots, peeled and cut into 1/2-inch slices

1 onion, chopped

1/2 t. each, chopped rosemary and thyme

salt and pepper

Trim the bases of the sprouts and pick off any discoloured leaves. Melt the butter in a large, heavy frying pan. Add the Brussels sprouts, carrots, onion and herbs, salt and pepper. Almost, but not quite, cover the vegetables with water and bring to a gentle simmer. Cover and simmer the vegetables very gently for about 30 minutes.

Remove the lid and raise the heat. Simmer, stirring gently – you don’t want to break up the sprouts – until the water has almost evaporated. Taste and check for seasonings. Serves 6.



Soups And Stocks