Creamed Brussels Sprouts
I also like that they resemble miniature cabbages, but don't really taste like cabbage; to me they are more like a combination of broccoli and cauliflower. However, Julia advices to use care when cooking Brussels sprouts, as "overcooked sprouts become, yellowish, mushy and develop the flavor of stale cabbage." They can also develop a certain overcooked-cabbage smell, which is probably the number one reason people seem to avoid them.
Equipment
- 1 large saucepan
- 1 baking dish
- 1 small saucepan
Ingredients
- 2 {1-quart} baskets Brussels sprouts
- Fine sea salt
- 1 tablespoon softened butter
- 1/4 cup heavy whipping cream
- Freshly ground black pepper
Instructions
- Bring 4 quarts of water to a boil in a large saucepan; add 2 teaspoons salt and drop in the Brussels sprouts. Cook the sprouts for 5 minutes; drain in a colander and run cold water over them to stop the cooking.
- Preheat oven to 375 degrees.
- Butter a gratin or baking dish with the butter and arrange the sprouts heads-up in the dish. Cover with foil and bake 10 minutes.
- Bring the cream to a boil in a small saucepan {or microwave on high in a 2-cup Pyrex measuring cup until boiling hot}. Pour the hot cream over the sprouts and continue baking for 10 more minutes.
- Season with more salt, if you like, and grind fresh pepper over them before serving.
Video
Notes
There are a handful of recipe variations for Brussels sprouts in MTAOFC, and they are all coated in butter and/or cheese. I decided to prepare the freshly picked Brussels sprouts I brought home with other day with a simple dressing of butter and cream, which will nestle up to a Thanksgiving turkey just fine.