Creamed Brussels Sprouts

Name: Creamed Brussels Sprouts
Total time: 20 min
Yield: 4 to 6 servings
Cuisine: french
Ingredients: 1 1/2 pounds brussels sprouts; 1 quart boiling water; 2 tablespoons glace de viande; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon freshly grated nutmeg; 1 cup light cream

By Nancy Harmon Jenkins

Total Time: 20 minutes
Rating: (0)
Comments: Read comments

Featured in: New Ways to Appreciate Autumn Vegetables

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Ingredients

Yield:4 to 6 servings

1½pounds brussels sprouts
1quart boiling water
2tablespoons glace de viande
1teaspoon salt
½teaspoon freshly ground black pepper
¼teaspoon freshly grated nutmeg
1cup light cream

Ingredient Substitution Guide

Preparation

Step 1
Trim the brussels sprouts of any loose or yellowing leaves and cut a cross in the stem end of each one. Add them to the quart of boiling water and cook for exactly 7 minutes. Remove from heat, drain and run under cold water to stop the cooking.
Step 2
While sprouts are cooking, bring cream to a boil in a separate saucepan and reduce by boiling to ½ cup.
Step 3
Place the sprouts in a saute pan with the glace de viande and flavorings. Add the reduced cream and cook over medium heat for 5 minutes, tossing the sprouts in the cream to coat well. Serve immediately.

Tip