Recipes Wine pairings

Brussel Sprouts with Ginger & Pear

January 27, 2009

1 lb brussel sprouts, washed and cut in half
1/2 pear, diced
1 inch peice fresh ginger, grated
2 T butter
1 T olive oil
salt & pepper

In a nonstick pan at medium high heat, melt the butter and then add the brusselsprouts cut side down. Cook until colored nicely on the bottom and the green has brightened andb ecome glossy, then add olive oil, ginger, and pears, turn heat to medium and stir. Add salt & pepper. Cook 2-3 minutes. Add 1/2 C water or just enough to cover sprouts halfway in pan. Cover and cook for ~ 10 minutes. Remove the lid, cook off excess water and serve.

Wine: A white blend such as a northern Italian white (Pinot Grigio blend, or dry Tocai blend) would balance nicely the sulfur of the cabbage without being intruding on the more delicate ginger flavor.

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1 Comment

  • Reply stephanie January 27, 2009 at 10:40 pm

    sweet, but savory. the ginger really pacts a punch!

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