Creamy Brussels Sprouts in Wine
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1/3 cup good quality white wine or organic chicken broth
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1 package (16 ounces) frozen organic brussels sprouts
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1/4 cup organic butter, cubed
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1 tbsp organic coconut flour
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Pinch of Celtic sea salt
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Fresh ground pepper
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1 cup organic coconut milk (full-fat)
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½ cup good quality white wine or organic chicken broth
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1 cup organic onion, sliced
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3 cloves organic garlic, minced
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2 tbsp raw pecans, chopped
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1 tbsp fresh Italian parsley, minced
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1 tbsp raw pecans, chopped
Preheat oven to 400 degrees
Place brussels sprouts and wine in medium saucepan and set at medium-high heat. Cook sprouts until heated through. Let sit for approximately 5 minutes then drain and set aside.
In a large saucepan, melt butter. Whisk in the flour, salt and pepper until smooth. Combine cream and wine and gradually whisk into flour mixture. Bring to a boil. Cook and stir for 1-2 minutes or until thickened and bubbly. Stir in the onions, garlic, 2 tbsp chopped pecans, parsley and brussels sprouts.
Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with 1 tbsp chopped pecans.
Bake for 20-25 minutes until bubbly and sprouts are tender.
