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Lemon-Butter Braise Brussels Sprouts with Leeks
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4 Tbsp | butter |
1 1/4 lb. | halved Brussels Sprouts |
3 | leeks,, (white and light green parts) |
salt | |
pepper | |
1/2 cup | white wine |
3/4 cup | chicken stock |
juice of one | lemon |
Melt 2 Tbsp of the butter in skillet over medium-high heat and add halved Brussels Sprouts, cut side down; cook until golden, 3 to 4 minutes. Add chopped leeks and salt and pepper; cook, stirring, 2 to 3 minutes. Add white wine, chicken stock and lemon juice; bring to a simmer. Cover and cook over medium heat until sprouts are tender, 15 minutes. Use a slotted spoon to transfer sprouts and leeks to a dish. Stir remaining 2 Tbsp. butter and heavy cream into braising liquid. Pour over vegetables
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