Brussels sprouts

Creamy Braised Brussels Sprouts

Posted by Carole Koch

Thanks to CSA member and Contributing Editor Nora Kain for sharing this recipe. Nora says: “I developed a love of Brussels sprouts while living in France. My roommate would steam them and top them with salt and a dollop of creme fraiche…I've since enjoyed them shredded and sautéed with a little olive oil, garlic and lemon zest, or even split and roasted with olive oil and sea salt until they caramelize. But this is hands down the most decadent way to eat them. My husband has polished off the entire pound of sprouts by himself. Anything with heavy cream is delicious!”

1 pound Brussels sprouts
3 tablespoons unsalted butter
coarse sea salt and pepper
1 cup heavy cream
juice of 1/2 lemon

Trim the base of each sprout with a sharp knife and peel away any ragged outer leaves. Cut the Brussels sprouts through the core into halves to make wedges no more than 1/2-inch across.

Melt butter in a large skillet over medium-high heat. When the foaming stops, add the Brussels sprouts; season with salt and pepper. Cook, stirring occasionally, until the sprouts begin to brown in spots, about 5 minutes. Pour in the cream, stir, cover and reduce to a slow simmer. Braise over low heat until the sprouts are tender enough to be pierced easily with a sharp knife, 30 to 35 minutes. The cream will have reduced and turned to a fawn color.

Remove the cover, stir in a generous squeeze of lemon juice, and taste for seasoning. Let simmer, uncovered, for a few minutes to thicken the cream to a glaze that coats the sprouts. Serve hot or warm.

From “All About Braising” by Molly Stevens.

Thanks Nora!

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