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Eddie Matney's Brussels Sprouts and Sweet Onion Amandine
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- #48735
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 pound Brussels sprouts, stems removed
1/2 cup butter
2 large sweet onions (Vidalia), cut into thin slices
2 cloves garlic, minced
1 cup sliced almonds
1/2 cup almond liqueur
1/2 teaspoon salt
directions
Fill large saucepan half full with water; bring to a boil over high heat. Add sprouts. Reduce heat to low; simmer 10 minutes, or until tender. (Do not overcook.) Drain. Cut sprouts lengthwise in half; cover to keep warm.
Melt butter in large skillet over medium-high heat. Add onions and garlic; cook and stir 7 minutes, or until golden brown. Add almonds, liqueur and salt; stir. Reduce heat to medium; cook 5 minutes, or until sauce has reached desired consistency, stirring occasionally.
Add sprouts; mix lightly.
Recipe Source: Chef Eddie Matney, Eddie Matney's Restaurant, Phoenix, AZ
added by
FAKelco
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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