Don’t run away! Brussels sprouts are your friend! If you think you can’t stand them, or have family who refuse to eat them, try this delicious recipe. Liberal amounts of parmesan cheese and cream make everything better, and soon you’ll learn to love the humble sprout for its own earthy flavor (try it simply roasted with bacon or pancetta!).
Photo by Another Pint Please, click here for more info.
1 pound brussels sprouts
3 tablespoons butter
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon nutmeg
1/2 cup heavy cream
3 tablespoons grated parmesan cheese
Trim the stem end of each sprout and remove any excess outer leaves (the remaining sprout should be tightly furled with no brown spots). Cut an X in the stem end of each sprout (this allows them to cook quickly). Drop the sprouts into a pot of boiling water and boil for about 10 minutes (less if your sprouts are very small). Drain the sprouts and return them to the pot over medium heat. Add butter, salt, pepper, and nutmeg. Stir until butter is melted and the sprouts are well coated. Add cream and parmesan cheese and stir well, then increase the heat to medium high so that the cream and cheese come to a bubble. Cook until the cream and cheese have thickened slightly, about four minutes (keep an eye on it so that it doesn't overcook). Serve.
Written by Jamaila of Anapurna