I'm visiting my girlfriend in New York City this week, which means chinese food every day! I adore chinese food and there is an excellent restaurant too close to where she lives for me to entirely ignore it.
I'm also a stroll away from Citarella's, which has a wonderful fresh produce department. I went there last night looking for persimmons and came back instead with two little bags of perfect Cipollini onions. They are slightly sweet and buttery soft when they are cooked. So I paired them with same size brussels sprouts for a mix of textures and flavors. I also spied a bottle of ground cardamom in my friend's spice drawer, and I incorporated that into a butter sauce and my little babies were bathed in a glorious, fragrant coating.
It can be frustrating trying to peel the skin off Cipollini onions, so instead I cooked them in their skins and the peeling part was much easier later when they had cooled off. Leave the small ones in for about 5 minutes, and the larger ones for about 7 minutes.
Then cook your brussels sprouts, make the sauce, and toss them to coat. This dish also would pack well for a picnic.
Cipollini Onions and Brussels Sprouts in Cardamom Butter
- 2 bags Cipollini onions
- 2 cups brussels sprouts, trimmed
- 3 tablespoons sweet butter
- 2 tablespoons sugar
- 1/8 teaspoon salt
- 1 teaspoon ground cardamom
- Drop the unpeeled Cipollini onions in boiling water and cook 5 minutes for the small ones and 7 minutes for the large ones. Drain and cool. When they are cool to touch, peel.
- Drop the brussels sprouts in boiling water and cook for about 5 minutes or until fork tender. Drain and cool, then slice in half.
- Melt 3 tablespoons butter in a saucepan. Add the sugar, salt and cardamom and stir until the sugar is melted.
- Add the onions, turn the heat up, and caramelize the onions by stirring them in the bubbling butter sugar sauce.
- Toss in the brussels sprouts and stir everything together in the pot for about 1 minute.