Thanksgiving Brussel Sprouts

• 2 to 3 lbs of brussel Sprouts
• 4 tablespoons of butter
• 1 1/2 cup thinly sliced onions (one large)
• salt
• 5 golden or red delicious apples (cored, peeled and sliced)
• 1 apple, sliced and cored. Not peeled.
• 3/4 cup apple juice (concentrate or cider)
• 2 generous teaspoons Dijon mustard (not grainy)
• 3 shallots (finely chopped)
• 2 tablespoon Caraway seed
• 2 teaspoons apple cider vinegar.

1. 1. Wash brussel sprouts and core. Seperate leaves and place them in a bowl. Cover and refrigerate till later.
2. 2. Warm a large saute pan over medium heat. Melt 2 tablespoons of butter, add onions and 1/2 teaspoon salt. Cook over medium - low heat, stirring frequently, until onions are soft (15 ish minutes)
3. 3. Add 5 apples to the onions. Cook on Medium heat, stirring occasionally unitl apples soften and begin to break apart, about 20 minutes. Add apple juice and simmer for 10 minutes. Add mustard and remove from heat.
4. 4. Put apple-onion mixture in a blender or food processor and pulse for 6- 8 minutes. (Not necessary)
5. 5. Warm a very large saute pan ove medium heat. Melt remaining 2 tablespoons of butter, add shallots. Cook 5 minutes, till translucent. Stir in caraway seeds. Add Brussel sprout leaves, and cook over med heat, stirring frequently for 10 minutes. Add vinegar and continue to cook until leaves are just tender (about 5 more minutes). Season with salt to taste. Julienne remaining apple with skin on.
6. 6. Spoon apple-onion-mustard mixture onto a warmed serving platter. Pile sauteed brussel sprouts on puree. Sprinkle with julienned apple on top. Serve immediately.

brussel sprouts, butter, onions, salt, golden, apple, apple juice, generous, shallots, caraway seed, apple cider vinegar

Taken from www.epicurious.com/recipes/member/views/thanksgiving-brussel-sprouts-50159272 (may not work)