I
adapted this wonderful recipe is from All About Braising: The Art of
Uncomplicated Cooking by Molly Stevens. Your family and guests will
definitely love these Brussels Sprouts. So good and so easy to make!
More of Linda's
delicious
Brussels Sprouts Recipes.
Cream-Braised Brussels Sprouts
Recipe Type:
Brussels Sprouts,
Cream
Yields: 4 to 6 servings
Prep time: 15 min
Cook time: 35 min
Ingredients:
1 1/4 pounds Brussels Sprouts
3 tablespoons unsalted butter
1/4 teaspoon coarse
salt, plus more to taste
1 cup heavy
cream
1 tablespoon freshly-squeezed
lemon juice, or more to taste
Preparation:
Cut the stems from the Brussels
Sprouts, halve each one lengthwise, and remove any blemished
leaves. Cut out any large cores. Slice each half into half again
so you end up with little wedges.
In a large frying pan over
medium-high heat, melt the butter. Add the Brussels sprouts and
salt. Cook, stirring occasionally, until the sprouts are nicely
browned in spots, about 5 minutes so they will have a sweet
caramelized flavor.
Pour in the heavy cream; stir
to mix and then cover the frying pan. Reduce the heat to low or
medium low (you want to keep the pan at a slow simmer). Braise
until the Brussels sprouts are tender enough to be pieced easily
with the tip of a paring knife, about 30 to 35 minutes. NOTE:
The cream will have reduced some and will have taken on a creamy
tan color.
Remove the lid and stir in the
lemon juice, taste for seasoning and adjust as necessary. Let
the pan simmer, uncovered, for an additional 1 to 2 minutes to
thicken the cream to a glaze that loosely coats the sprouts.
Remove from heat and serve immediately.
Makes 4 to 6 servings.
