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Brussels
Sprouts |
Another vegetable that gets a bad rap from my family. This recipe
usually wins over die-hard sprout haters.
1 package fresh brussels sprouts
About 1/2 cup of heavy cream
Salt and pepper
Butter
Peel outer leaves and trim bottoms of brussels sprouts. Cut an “X”
in the base of each. (This will allow the thick part to cook faster).
Boil them in salted water for about 4 - 5 minutes. They should not
cook all the way at this stage.
Drain and slice. Pour heavy cream in a sauté pan and boil
for 3 - 4 minutes to reduce a bit. Add some salt and pepper and
then add the sliced sprouts. Toss and cook until the cream is mostly
absorbed and the sprouts are tender–a minute or 2.
Adjust seasoning. Add butter if you like.
-Kate
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