Brussels Sprouts and Button Mushrooms are braised in vegetable stock infused with fresh Serrano Peppers. Tossed with fresh lemon juice, thyme and Asiago-Parmesan Cheese.
Provided by Potagekempcc
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a saucepan heat olive oil. Add peppers, bay leaf, mushrooms, salt, pepper and sauté 2-3 minutes. Add garlic and sauté a minute or until soft.
- Add white wine and reduce by one-half.
- Add vegetable stock, bring to a boil and reduce to a simmer for 5-minutes.
- Add brussels sprouts, thyme and simmer 8-10 or until sprouts are tender.
- Drain sprouts and reserve 1/2 cup of broth. Place sprouts in a large bowl, add lemon juice, zest, Asiago-Parmesan Cheese and toss. Season with salt and pepper to taste. Place Brussels Sprouts in warm bowls, add a little broth and serve.
- Garnish with fresh lemon wedges.
Nutrition Facts : Calories 144.1, Fat 4.8, SaturatedFat 0.7, Sodium 1214.9, Carbohydrate 20.4, Fiber 7, Sugar 5.6, Protein 7.8
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