I'm always veganizing recipes that I love...so...I'm working my way
through all of the amazing recipes in Julia Child's
Mastering the Art of French Cooking...
...making a Vegan Version of each one...... sometimes successfully - sometimes not...Recipe Count 288/524 (from Julie's count)...but really 659

Tuesday, November 9, 2010

VEGAN CHOUX DE BRUXELLES ÉTUVÉES AU BEURRE

[Brussels Sprouts Braised in Butter]


...begin by smearing the Earth Balance inside the casserole...

...arrange your Brussels Sprouts in a single layer - heads up - mine didn't really want to stand up all that well...

...pour over the melted butter...

...sprinkle with salt and pepper...

...Julia says to cover with a round of buttered waxed paper - but I always use parchment...

...put the lid on and set on top of the stove until it starts to sizzle...then pop it into the oven for 20 minutes (one of Julia's lesser cook times for vegetables - I was surprised)...

...until the sprouts are tender and impregnated with butter (Earth Balance)...

...they smell lovely and are still a nice bright green...be sure to come back tomorrow and see what we served these little lovelies with...

Substitutions: Earth Balance for Butter

Recipe here: Mastering the Art of French Cooking

pp. 451-452

2 comments:

  1. wow, i just noticed the recipe count....you're fairly far along on this venture! wonder how you're gonna do the laced-up duck that was the subject of much conflaglaration in Julie/Julia??? hmmmm

    love, k

    ReplyDelete
  2. by the way, conflaglaration is a karen-made-up-word....

    ReplyDelete