Recipe

Decadent Cream-braised Brussels Sprouts Recipe

	Darbar / All my dishes 2 years, 8 months ago These sprouts would be delicious alongside most any meat : beef, turkey, ham, lamb, you name it. And with a crusty hunk of bread and some cold leftover chicken, they also make for a warming Sunday lunch. Adapted from All About Braising by Molly Stevens.... More Prep:5m Cook:45m Servings:5	Darbar
	decadent creamy sweet rich easy

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Ingredients

1 ¼ lb. Brussels sprouts

3 Tbs unsalted butter

¼ tsp coarse sea salt, plus more to taste

1 cup heavy cream

1 Tbs fresh lemon juice, or more to taste

Directions

First things first: buy good sprouts. They should feel firm and have tight, shiny-edged leaves. I like to buy medium-size ones, with heads that measure, say, 1 to 1 ¼ inches in diameter. You could buy littler ones, if you like, but don’t buy them any bigger. I find that the larger they are, the stronger – i.e. more bitter – their flavor.

First, prep the Brussels sprouts. Trim the stem end of each sprout and pull off any ragged or nasty outer leaves. Cut the sprouts in half from stem end to tip, and then cut each half in half again. Ultimately, you want little wedges.

In a large (12-inch) skillet, melt the butter over medium-high heat. Add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are nicely browned in spots, about 5 minutes or so. I like mine to get some good color here, so that they have a sweetly caramelized flavor.

Pour in the cream, stir to mix, and then cover the pot. Reduce the heat to low or medium low: you want to keep the pan at a slow simmer. Braise until the sprouts are tender enough to be pierced easily with the tip of a paring knife, about 30-35 minutes. 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 a minute or two to thicken the cream to a glaze that loosely coats the sprouts. Serve immediately.

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Comments

softgrey 2 years, 6 months ago said:
Another keeper here!...
great for a cozy winter meal...

jgpgarrett 2 years, 4 months ago said:
I hated brussel sprouts until I had them prepared with heavy cream, very similar to your recipe. They are awesome! Unfortunately they stil have that unworldly aroma when cooking!

pinkpasta 2 years ago said:
I hated brussel sprouts up until a couple of years ago. Once I tried them properly, and deliciously prepared, I loved them.
This recipe sounds as delicious as that first one that finallly won me over.
Thanks!

boldfoodie 1 year, 9 months ago said:
Hated sprouts growing up, but once I grew them in my garden a few years back I can't get enough. Thanks for the delish recipe.

rod 1 year, 2 months ago said:
I do something similar using Creme Fraiche instead and thus don't bother with the lemon - but I might try it with lemon as well just to see what it is like - sounds fab.

jz77f 1 year ago said:
Very good! The brussel sprouts are still a bit bitter even after 30 min of cooking but they taste well with cream. ... Next time I'll try to cook them with carrots. Not only they will add their characteristic taste but also nice colour.

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