Creamed Brussels Sprouts

Creamed Brussels Sprouts
Creamed Brussels Sprouts
Bring out the best in Brussels sprouts with this simple, creamy preparation.Maxime Iattoni

Bring out the best in Brussels sprouts with this simple, creamy preparation. Don't skimp on the salt: it lends depth and highlights the sprouts' natural sweetness.

Creamed Brussels Sprouts
Indulge in this creamy Brussels spouts preparation that combines the best elements of creamed spinach with the holidays' favorite petite cabbage.
Yield: serves 6-8

Ingredients

  • 3 tbsp. butter
  • 2 small shallots, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 lb. Brussels sprouts, trimmed and thinly sliced
  • 34 cup chicken or vegetable stock
  • 1 cup cream
  • 14 tsp. sugar
  • Salt and freshly ground black pepper

Instructions

  1. Heat butter in a 6 quart saucepan over medium-high heat. Add shallot and garlic; cook, stirring occasionally, until soft, about 4 minutes. Add brussels sprouts, stock, season with salt and pepper and bring to a boil; cover and cook until wilted and soft, about 5 minutes. Uncover, stir in cream and sugar, and cook until liquid is reduced by half, about 3 minutes more; season with salt and pepper.