We know, you don’t like brussels sprouts—but this recipe for Creamed Brussels Sprouts will have you changing your mind!
When I was a kid, I believed a lot of really weird things: My dad was breaking the law when he would drink soda in the car. The Closet Monster would eat me in my sleep if not contained by the power of a flimsy wooden door. Brussels sprouts were tiny lettuces and, since I hated lettuce, brussels sprouts were something to avoid.
Then, when I was 35, long after I started sleeping with the closet door open and regularly gulped lattes on my way to work, I realized that brussels sprouts are, in a word, amazing. Since then, I came to believe that I had tried them every possible way: roasted, boiled, baked, sautéed (in olive oil with a little cayenne—oh, my!), braised, pan-fried, blanched, raw (seriously, try them in a salad with a little vinaigrette!). That is, until the Comfort Food cookbook opened up a whole new world with its Creamed Brussels Sprouts.
Before we get into the recipe, I want to note a tiny modification: I’m a vegetarian, so I used low-sodium vegetable broth instead of the chicken stock. Also, I trimmed my brussels sprouts, removing any bit of remaining stem and any loose or yellow leaves.
Trimmed and halved brussels sprouts ready to be creamed!
CREAMED BRUSSELS SPROUTS
- 3 tablespoons unsalted butter
- 1 pound brussels sprouts, halved lengthwise
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup chicken stock
- ¼ cup heavy cream
- 1 tablespoon Dijon-style mustard
- salt and freshly ground black pepper, to taste (instructions follow)...
Melt the butter in a large skillet over medium heat. Add the brussels sprouts, onion, and garlic and cook for 2 minutes, stirring frequently.
As always, I think to myself: you really could have done a better job slicing those onions.
Add the chicken stock (or vegetable stock/broth), stir, and bring to a simmer.
Temperature increasing, simmering coming soon…
Cover and cook for 3 minutes, or until not quite tender. Uncover and cook until the liquid is reduced by half.
Add the cream and mustard and cook, stirring often, until the liquid is reduced to a thick sauce that coats the sprouts.
The temperature was a little high when I added the cream, thus the boiling. I avoided curdling (!) and got the sauce to reduce and thicken in less than 5 minutes. Pretty constant stirring is key!
Season with salt and pepper, to taste.
Makes 4 to 6 servings.
The final product. Served with some hearty French bread and a glass of Chardonnay. Heavenly.
This recipe took only about 20 minutes from prep through cooking. It was quick and easy, and the result was delicious! I didn’t find that the completed dish needed any extra salt, but I did sprinkle on a bit of cayenne pepper because I like a little spring to my sprouts!
My only complaint about this recipe—and it’s a minor one—is that 4 to 6 servings is really true only if served as a side. As a main dish, 2 to 4 servings is more realistic. With a little bread or a salad, it’s a meal in and of itself!
Interested in growing your own brussels sprouts? Check out our Brussels Sprouts Growing Guide.
If you liked this recipe, try our Brussels Sprouts with Sun-Dried Tomatoes.
So, brussels sprouts lovers—dig in and enjoy! Let us know what you think in the comments below!
source: Old Farmers Almanac
