KarenNoCal Your Braised Brussels Sprouts are incredible! Dead simple and so good.

[traca]

Brussels Sprouts Braised in Cream

1 lb Brussels sprouts

3 Tbsp. sweet butter

salt and pepper to taste

1 cup heavy cream

1/2 of a fresh lemon juice

Trim sprouts, cut into quarters. Melt butter in a heavy pan, add sprouts, salt and pepper. Cook until they begin to brown, about 5 minutes. Pour in the cream, stir and cover. Reduce heat to low and cook until sprouts are soft but hold together, about 30 minutes. Remove the cover, add the lemon juice and stir. Cook uncovered for a few minutes to further reduce the cream to a glaze, serve hot.. Yum!

 

[karennoca]

Thanks for letting me know you like them.. Usually folks who do not like Brussels Sprouts, love this

 

[Guest]

Made this tonight.

Will be making it over and over while brussels sprouts are in season, including Thanksgiving dinner.

Molly Stevens gives a good tip in All About Braising for a slight do-ahead: stop once the sprouts are tender, cover pan and let sit at room temp for up to a couple hours. To finish, just reheat, add juice and correct seasonings as necessary.

 

[traca]

Great tip! Makes Thanksgiving much more doable. Thanks!

 

[traca]

One more person and we're ready for T&T. Anyone?

 

[orchid]

I'm doing for Thanksgiving.