Is all bone broth created equally? Turns out, nope it’s not.
I had the good fortune of meeting Chef Lance at a holiday party thrown by our mutual friend, JJ Virgin. He was serving warmed shots of bone broth in various, interesting flavors. Of course I had to sample everything, and while I did he opened my eyes to the process of creating bone broth from scratch. The passion in his voice was contagious! When he offered to send more of his bone broth in the mail I knew that I’d have fun coming up with some bone-broth-centric recipes.
This first bone broth recipe actually comes from Chef Lance himself, with a few minor tweaks on my end since I can’t ever leave well enough alone :) This is a tender take on Brussels Sprouts, infusing flavorful nutrients into each plump bite by simmering in bone broth. Ground turmeric adds pretty color and a host of nutritional benefits as well.
Make tons, these keep well in the fridge for the better part of a week.
And to learn about Chef Lance and his amazing line of bone broth (my new obsession) then click here.
1 pound Brussels Sprouts trimmed and halved (about 5 cups)
1 tablespoon olive oil
1 yellow onion, sliced
1 tablespoon garlic, minced
1 tablespoon ground turmeric
sprinkle of sea salt
sprinkle of black pepper
pinch of red pepper flakes
1 teaspoon garlic powder
1 cup bone broth
¼ cup fresh parsley
Place the olive oil in a large skillet over medium high heat until warmed. Add the garlic and onions. Cook for 5 minutes, until the onions begin to soften.
Add the turmeric, salt, pepper, red pepper flakes and garlic powder and allow the spices to bloom for 3 minutes.
Add the Brussels Sprouts and cook for 5 minutes, until the sprouts are caramelized. Add the bone broth, reduce the heat to low and cover. Cook for 15 minutes, stirring every 5 minutes, until very tender.
Season with more sea salt and black pepper and sprinkle with fresh parsley. Enjoy!