Cream-Braised Brussels Sprouts
I decided to this recipe a try since my last attempt at Brussels sprouts was surprisingly good. It's easiest for me to buy Brussels sprouts in 12 oz frozen packages, so I re-proportioned the recipe by cutting down the quantity of sprouts, but nothing else.
Ingredients
- 12 oz. frozen Brussels sprouts, thawed
- 3 Tbs unsalted butter
- 1/4 tsp salt
- 1 cup heavy cream
- 1 Tbs fresh lemon juice
Method
- Halve the sprouts, unless they are really big, in which case quarter them.
- Melt butter over medium high heat, put in sprouts, salt, and cook 5-10 till they are spotted with carmelized brown spots.
- Add cream, wait till it boils, then turn down the heat to a simmer.
- Simmer the sprouts for 20-30 minutes, covered, stirring occasionally. The cream should become a very light brown.
- Remove from heat. Check for flavor. Add salt or pepper to taste if desired. Mix in lemon juice.
Result
I liked 'em.
Source: http://orangette.net/2006/12/the-best-thing-since-brussels-sprouts/
2023-04-20: Made 'em again, but my memory misled me, so I used 24 oz of Brussels sprouts and browned them in olive oil. When they were caramelized, I drained the oil and threw in some butter for the flavor. i doubled the other ingredients, which might not have been necessary. Really liked the result. Salt-lovers might want to add some, but I enjoyed the subtle flavors of not having too much salt.