Broccoli & Brussels Sprouts Confit (almost)
1lb Brussels Sprouts, trimmed
1lb Broccoli, florets & trimmed stems
1sm can water chestnuts
Salt & Pepper to taste
Blanch sprouts and broccoli in boiling salted water 5-7min, til bright green in color. Drain, then shock under cold running water and drain again. Begin melting butter over med heat in heavy Dutch oven. Add veggies and chestnuts, and salt & pepper to taste. Saute for 5-7min, then cover and reduce heat to low. Cook 30min or so, stirring occasionally to prevent sticking, til veggies are breaking down to resemble a thick & chunky roux and butter does not separate from reduced veggies. Turn up heat to high and saute 3-5min to put a nice brown on it; veggies should be melt-in-your-mouth tender with a slight carmel to them; serve.
Pairs Well With
If you like veggies, and you like an excuse for making something rich and decadent but still sort of good for you, here it is: