Hollandaise Brussels Sprouts With Onions Recipes

Steps:

• Prepare the Brussels sprouts, by steaming until tender - about 7-14 minutes depending upon the size of the sprouts.
• While the Brussels sprouts are cooking start the hollandaise sauce. To make the hollandaise sauce: place the vinegar in a small saucepan with the chopped shallot, 4 peppercorns and the thyme and bay leaf. Simmer gently, uncovered, to reduce to about 2 tablespoons Strain and set aside.
• Have 1 oz of the butter cut into small cubes and chilled in the ice-making compartment of the refrigerator.
• Beat the egg yolks with a balloon whisk or hand-held electric beater until creamy in the top of a double boiler or in a heatproof bowl that will fit snugly over a saucepan. Gradually beat in 1 tbsp iced water and a pinch of salt.
• Add half the chilled butter pieces and set the double boiler top or bowl over gently simmering water; beating continuously as the mixture gradually heats and the butter melts and combines with the egg yolks, adding the reduced vinegar a little at a time as you beat.
• When this mixture starts to thicken noticeably, remove from the heat immediately, add the remaining chilled butter and continue beating.
• Once this has melted and combined with the egg mixture, beat in the melted butter, starting by adding a few drops and then gradually increasing this to a thin trickle. The sauce should become light and thick.
• Add a little more salt and freshly ground white pepper if wished and then stir in lemon juice to taste.

Steps:

• Preheat the oven to 450degrees. Remove any wilted or yellowed leaves from the brussel sprouts and trim the stem close to the heads. Cut each vertically into thin slices.
• Break the onion into rings and add to the sprouts along with the garlic and a light sprinkling of salt. Spray generously or drizzle with olive oil, toss the vegetables to coat them lightly with oil. Spread out evenly in a non stick baking dish. I think you could also spray a baking sheet or line it with foil.
• Bake for about 15 minutes or until the vegetable are lightly browned and tender, stirring once or twice as they roast.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, retaining grease in the skillet. Crumble bacon.
• Cook and stir onion in the bacon grease over medium heat until translucent, about 5 minutes. Add Brussels sprouts; cook and stir until Brussels sprouts are lightly browned, about 5 minutes. Season Brussels sprouts mixture with salt and pepper.
• Sprinkle bacon over Brussels mixture and stir. Remove skillet from heat, transfer Brussels sprouts mixture to a serving bowl, and sprinkle with Parmesan cheese.

Steps:

• Combine oil and onion in a large saucepan. Sauté until onions are translucent.
• Add Brussels sprouts, butter and water. Cover and simmer for 25 minutes or till sprouts are tender, stirring occasionally.
• Meanwhile, make the HOLLANDAISE SAUCE: In a blender or food processor, put the egg yolks and water. Blend this together and then slowly start pouring in the warm butter with the blender running to incorporate. Add the onion, lemon juice, dry mustard, thyme, salt, and pepper. Thin with a little water if it's too thick. Strain and keep warm.
• To the sprouts, add lemon juice, salt and pepper. Toss to coat. Place in a serving bowl and drizzle hollandaise over top.

Steps:

• Melt butter, cook onions until soft.
• Add the lemon juice.
• You can do this and then place in fridge until later.
• Just before serving, cook brussels sprouts in chicken broth.
• 5-8 minutes for frozen.
• 10 minutes for fresh.
• Drain liquid and add onion butter.
• Season to taste.

Steps:

• Pull off any tough outer leaves of the sprouts. Using a paring knife, make a couple of crossed gashes in the base of each sprout.
• Put the sprouts in a saucepan and add water to cover and salt. Bring to a boil and cook 10 to 12 minutes, or until tender. Drain well.
• Heat the butter in a saucepan and add the onion, cumin, salt and pepper. Cook, stirring, until onion is wilted. Add the sprouts and stir until the sprouts are coated with butter and are hot. Serve.

Steps:

• In a large skillet, heat oil over medium low heat; cook onions, stirring frequently, for about 20 minutes until tender and golden.
• Add brussels sprouts and 1/4 cup of water; increase heat to high, cover and cook for 5 minutes.
• Stir in maple syrup; cook, uncovered and stirring, for 5 to 10 minutes or until liquid has evaporated and brussels sprouts are tender and coated.
• Season with salt and pepper to taste.