Seared Brussels Sprouts with a Smoked Gouda Sauce and Freshly Grated Horseradish

Green Wine Guide Kaz Winery Recipe: Brussel Sprouts with Gouda Freshly Grated HorseradishPhotos by Kevin Schuder

This recipe was created exclusively for TreeHugger by Kevin Schuder, Executive Chef at Yield Wine Bar, to pair with a bottle of Mainliner from our featured green wine maker, Kaz Vineyard & Winery.

Brussels sprouts are quite possibly the most hated vegetable by both kids and adults alike. More often then not the tiny little cabbages are over-boiled making them not only bitter but giving them an unpleasant texture as well. Roasting and searing are just a few simple ways to avoid this, and adding smoked Gouda cheese to anything never hurts!Made with 100% Lenoir grape, this delicious medium bodied Mainliner red wine has lower tannins and higher acidity, making it really food friendly.

"When I thought of what I would like to eat with it, smoked cheese immediately came to mind. Brussels sprouts are in season, and a little horseradish livens up the dish enough to match the higher acidity. This dish is uninhibited comfort food, and a great winter dish," notes Kevin.

Smoked Gouda Sauce

  • 1 tablespoon butter
  • 1/2 cup medium diced onion
  • 1 teaspoon minced garlic
  • 1 teaspoon champagne vinegar (any light vinegar could work)
  • 1 cup milk
  • 1 cup shredded smoked gouda

1. Using a large sauce pan, melt the butter over a medium heat

2. Add the onions and garlic with a pinch of salt and saute until the onions are soft and translucent

3. Deglaze the pan by adding the champagne vinegar

4. Once the onions have absorbed the vinegar, add the milk and bring it to a simmer

5. Add the smoked Gouda, a pinch at a time, while continuously stirring until it has melted and incorporated

6. Transfer to a blender, and blend until the onions and garlic are pureed

7. Salt and pepper to taste

"Because dairy products have a varying fat content, and smoked cheeses have different intensities of smokiness, and lastly, because we all have different taste preferences, you may want to adjust the recipe further," Kevin says. "You can just add more shredded cheese to the sauce while it is still hot, and blend again."

Remember as the sauce cools it will continue to thicken, so you'll want consistency that is a bit thick, but still pours fairly easily.

Green Wine Guide Kaz Winery Recipe: Brussel Sprouts with Gouda Freshly Grated HorseradishPhotos by Kevin Schuder

Seared Brussels Sprouts

  • 1 1/2 pound brussels sprouts
  • Smoked gouda sauce
  • Fresh horseradish
  • Chopped parsley, chives, or other herbs.

1. Clean the brussels by removing any shriveled or yellow leaves

2. Trim off any discolored stem and then cut them in half

3. Blanch the brussel sprouts in boiling salted water for one minute then follow with an ice bath to stop the cooking process

4. Set the brussels aside until they are dry

5. Sear the brussels in a pan with a minimum of oil, cut side down

6. Resist the urge to check them frequently for being done, a little burnt is preferred

7. Once seared, toss the brussels with the Gouda sauce and grate fresh horseradish over the top

8. Top with the fresh herbs and serve


Green Wine Guide Kaz Winery Recipe: Brussel Sprouts with Gouda Freshly Grated HorseradishPhotos by Kevin Schuder

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