Brussels Sprouts Ragout with Lemon Pan Sauce
30 minutes or fewer
A ragoût is like a veggie stew, only more elegant and less “saucy.” This version gains great flavor from sautéing each veggie separately until tender and brown.
- 2 Tbs. lemon juice
- 2 tsp. pure maple syrup
- 1 tsp. balsamic vinegar
- ½ tsp. grated lemon zest
- 3 Tbs. unsalted butter, divided (1 Tbs. cut into small pieces and kept cold)
- 3 Tbs. olive oil, divided
- 1 lb. Brussels sprouts, quartered
- 8 oz. (2 ½ cups) thickly sliced leeks
- 2 cloves garlic, minced (2 tsp.)
- 4 oz. baby spinach leaves (4 cups packed)
- ⅓ cup chopped toasted hazelnuts, optional
- 2 tsp. chopped fresh chives, tarragon, or parsley, optional
1. Combine lemon juice, maple syrup, balsamic vinegar, and lemon zest in measuring cup. Measure 1/4 cup water in separate measuring cup for deglazing.
2. Heat 1 Tbs. butter and 2 Tbs. oil in Dutch oven over medium heat. Add Brussels sprouts, cover, and cook 8 to 10 minutes, or until some are browned. Remove from heat, and transfer to bowl. Add 2 Tbs. water to pot, and scrape up brown bits from bottom of pot. Add deglazed juices to lemon juice mixture, and return pot to medium-low heat.
3. Heat 1 Tbs. butter and remaining 1 Tbs. oil in same Dutch oven. Add leeks, cover, and cook 7 to 10 minutes, or until leeks are soft and some are browned, stirring frequently. Uncover, add garlic, and sauté 30 seconds. Add 2 Tbs. water, and scrape up brown bits from bottom of pot. Add spinach, and cook 1 minute. Add Brussels sprouts, lemon juice mixture, and cold butter; stir just until butter has melted. Garnish with hazelnuts and herbs, if using.
October 2011 p.75