John Myers
Roast Ham in White Wine Sauce with Onions and Brussels Sprouts
The perfect roast ham in white wine sauce with onions and brussels sprouts recipe with a picture and simple step-by-step instructions.
- 750 g Brussels sprouts fresh
- 150 g Bacon cubes
- 1 Cup of cream
- 1 kg Grill
- Homemade or bought dumplings
- 0,5 bunch Parsley, finely weighed
- 5 Eighth onions
- 300 ml White wine
- 300 ml Broth
- Something to thicken
- Pepper, salt, nutmeg
- 6 tbsp Mixed mushrooms see picture
- 2 tbsp Brandy to taste
- Salt, pepper, dried thyme
- 2 Garlic cloves finely chopped, very fine
- Clarified butter
- Massage the roast in a roasting pan with salt, thyme and garlic. Sear it on both sides. Eighth the onions and sauté them. Fill up with broth and bake in a preheated oven at 180 degrees for about 2 hours. Stir every now and then and add the mixed mushrooms, possibly add 1/2 cup of water.
- Prepare the dough, season with salt, pepper, work in the parsley and simmer until they float on top.
- Simmer the Brussels sprouts with 7 tablespoons of stock with salt and nutmeg and a pinch of butter until they are firm to the bite. Pour off the stock and pour on the cream. Fry the bacon cubes cross and fold into the Brussels sprouts.
- Take the roast out of the oven, remove the plate and add the wine. To taste. At the very end add the brandy and simmer briefly. Slice meat, fine, didn’t look so good on me, but didn’t detract from the taste.
Facebook Comments