I feel like I’ve made a new discovery, Brussels Sprouts braised in cream. I know. A little crazy, huh? A little over the top decadent. Maybe you’ve already made them?
Well I probably would never have, except I just bought too darned many Brussels Sprouts and I just happened to have a partial carton of cream in the fridge.
These Brussels are, as the kids say, OMG delish. Seriously. They kind of turn upside down everything I thought I knew about cooking Brussels Sprouts. The sprouts are tenderly braised until they’re very well cooked, not just to the crisp tender state I usually favor.
The cream then makes a luscious caramelized sauce that clings to the Sprouts. Lovely, they’re not, but amazing, they are!
After making these, I started paying more attention to Brussels and cream and saw a lot of variations. Additions of mushrooms or wild mushrooms, shallots or caramelized onion. Many have wine and/or bacon, cheese and/or spices ranging from nutmeg to cayenne.
I may try getting fancier sometime with some of those variations, but I can hardly imagine anything so good as this very simple recipe. I kinda wanted to lick my plate clean. Or maybe I should say I wanted to like my plate clean, but only kinda wanted to admit it! 🙂
Look for Brussels on sale and be sure to check for freshness. The cut stem on the bottom tells the story; the freshest ones will not be all dried up and/or brown. Cream is on sale pretty much every holiday, often at about 1/2 price, and keeps well for several weeks.
Cream Braised Brussels Sprouts
- 1 ¼ pound Brussels sprouts
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1/2 teaspoon salt, to taste
- 1 cup cream
- A good squirt lemon juice, to taste
Trim Brussels sprouts by removing a slice from the end and any damaged leaves. Cut in half, stem to tip.
Heat the butter and oil in a large skillet, add the sprouts, cut edge down. Cook, turning now and then over medium high heat until the sprouts are browned, several minutes.
Sprinkle with salt, add cream and stir. Cover the pan, reduce heat to a bare simmer and cook until the sprouts are soft when pierced with a fork, 25 to 30 minutes.
Remove the lid and simmer another minute or two to thicken the cream to a glaze that coats the sprouts. Add a little lemon juice and stir. Taste for seasoning.