Brussels sprouts in white wine and a velvet onion sauce

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Recipe by Damaris Beems Course: SidesCuisine: Mediterranean
Servings

4

Preparation

20

minutes
Cooking time

30

minutes
Roasting the garlic

1

hour
Total time

50

minutes

I can never eat Brussels sprouts often enough. So delicious, so versatile, so healthy. You just taste it. Here you bake them in leeks, and a splash of white wine. And then you serve them with a delicious onion sauce. A little mashed potatoes if you like. And you have a very different picture of those poor Brussels sprouts that aren’t as popular as I would love them to be.

Ingredients

  • 500 gram Brussels sprouts (cleaned)

  • 1 kilo potatoes (optional)

  • 3 large leeks

  • 500 gram onions

  • 200 ml white wine

  • 100 ml vegan cream

  • 10 sprigs fresh thyme

  • 1 bulb garlic

  • 2 table spoons vegan chicken broth

  • 100 gram butter

  • salt and pepper

Preparation

  • Preheat the oven to 200 degrees. Place the garlic bulb whole in a small bowl, pour a little olive oil and place it in the oven for an hour.

    Finely chop the leeks. Heat the butter in a large frying pan and fry it nicely brown. Add the sprigs of thyme so that they can release their flavor.
    If you’ve had the garlic bulb in the oven for an hour before, you can now pinch the cloves above the pan and add the caramelized garlic. Otherwise you will do it later.
    If you want to make potatoes, put them on the fire and cook them until tender.
    Meanwhile, cook the Brussels sprouts for 3 minutes. Then drain immediately.
    Finely chop the onions, put them in a pan, pour over till 3/4 with water, add the stock powder and simmer for about 20 minutes.
  • Drain the Brussels sprouts and add them to the leek. Pour over the wine and let it all simmer slowly.
    Check the onions to see how much moisture is left in the pan. It should still contain about 1/3 moisture. Pour out the excess liquid if there is more. Season with salt and pepper. Puree the sauce with a hand blender. Return the onion sauce to the pan, add the cream and heat it gently.
  • Serve the Brussels sprouts with the onion sauce and possibly the potato.

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