Sunday, November 20, 2011

Creamy Braised Brussels Sprouts

The boy was more than a bit unhappy that the CSA box sent us Brussels sprouts this week. I was ecstatic to get to try a recipe that had caught my eye. Maybe I shouldn't get this excited about vegetables, but the recipe didn't disappoint. Chopping and braising the sprouts helps cut the strong taste. You could add a bit of crumbled bacon to take this recipe even further, but honestly, it doesn't need it. The confirmed Brussels sprouts hater declared these were acceptable and I will take that as quite the accomplishment!

Creamy Braised Brussels Sprouts (from All About Braising)

450g Brussels sprouts
3 tbsp unsalted butter
salt and ground white pepper
1 cup heavy cream
1/2 lemon

1. Trim the very base off of each sprout and peel off any ragged outer leaves. Depending on the size of your sprouts, cut into 6 pieces, quarters, or in half (mine were extremely small). Wedges should be no more than 1/2" across.
2. Melt butter in a large skillet over medium-high heat. Add Brussels sprouts and season with salt and pepper. Cook, stirring occasionally, until sprouts begin to brown, about 5 minutes.
3. Pour in cream, stir, cover, and reduce to a slow simmer. Braise over low heat until sprouts are tender, about 30 - 35 minutes. The cream will reduce some.
4. Remove cover, stir in lemon juice to taste and simmer uncovered for a few minutes until cream is thickened into a nice glaze.

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