in

Fondant Potatoes & Brussels Sprouts With Sauce

Fondant Potatoes & Brussels Sprouts With Sauce

A classic and uptown side dishes For A Hearty Holiday Meal
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Side Dish
Cuisine: American
Keyword: Brussels Sprouts, Fondant Potatoes
Servings: 6
Calories: 139kcal

Equipment

  • Measuring Cups/Spoons Set
  • 4-Piece Glass Liquid Measuring Cups
  • 18 x 24-Inch Plastic Cutting Board
  • 8" Chef's Knife
  • 12" Cast-Iron Skillet
  • Wooden Spoon Set
  • Fine-Mesh Sieve Set

Ingredients

FOR THE SAUCE, SAUTÉ

  • ¼ cup Minced shallots
  • 2 Tbsp Thinly sliced garlic
  • 1 Tbsp Tomato paste
  • 1 Tbsp Ghee or clarified butter

DEGLAZE

  • 3 Tbsp Scotch whisky (White Label)
  • ½ cup Dry red wine
  • 2 Fresh bay leaves
  • 3 cups Low-sodium chicken broth

FOR THE VEGETABLES, MELT

  • 1 Tbsp Ghee or clarified butter
  • 6 Yukon gold potatoes (1½ lb.), cut into 1-inch-thick rounds
  • 1 lb Fresh Brussels sprouts, trimmed

WHISK

  • 1 ½ Tbsp Potato starch or cornstarch
  • 2 Tbsp Cold water
  • 1 tsp Balsamic vinegar
  • Salt and black pepper to taste

Instructions

  • For the sauce, sauté shallots, garlic, and tomato paste in ghee, in skillet beef was seared in, over medium-high heat until softened, 3 minutes.
  • Deglaze skillet with Scotch (caution: Scotch may ignite), scraping up any brown bits. Add wine and bay leaves; simmer until nearly evaporated, then scrape mixture into a bowl and add broth. Wipe skillet clean and return to medium-high heat.
  • For the vegetables, melt ghee in skillet until shimmering. Place potatoes in skillet, cut sides down, and sauté until golden, about 5 minutes per side.
  • Add broth mixture and sprouts to skillet; bring to a boil.
  • Reduce heat to medium-low, cover skillet, and simmer until potatoes and sprouts are fork-tender, 15–20 minutes. Transfer potatoes and sprouts to a serving dish, leaving broth in skillet, and increase heat to high.
  • Whisk together potato starch and cold water, whisk into broth mixture, and bring to a boil. Reduce heat to medium-low and simmer sauce until thickened, 2–3 minutes.
  • Season sauce with vinegar, salt, and pepper, then strain through a fine-mesh sieve into a serving dish. Discard solids.
  • Serve beef, potatoes, and sprouts with sauce.

Nutrition Facts

1 servings per container


  • Amount Per ServingCalories139
  • % Daily Value *
  • Total Fat 3g 5%
    • Saturated Fat 2g 10%
  • Cholesterol 7mg 3%
  • Sodium 19mg 1%
  • Total Carbohydrate 29g 10%
    • Protein 6g 12%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

      What do you think?

      Written by Lisa Yarde

      Leave a Reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      GIPHY App Key not set. Please check settings

      Pork chops piccata with Montreal steak seasoning

      Salt-Crusted Beef Tenderloin