Thursday, January 22, 2009

Brussels Sprouts Braised in Cream

1¼ lb. Brussels sprouts
3 T unsalted butter
¼ tsp coarse sea salt, plus more to taste
1 cup heavy cream
1 T fresh lemon juice, or more to taste

Prepare the sprouts and cut into quarters.

Melt the butter in a large skillet over medium-high heat. Add the sprouts and season with the salt. Stir occasionally, about 5 minutes, until sprouts get some good caramelization.

Add the cream, stir and cover the pot. Reduce the heat to a slow simmer (low-medium) and braise until the sprouts are tender (pierced easily with the tip of a paring knife) about 30-35 minutes. The cream will have reduced some and will have taken on a creamy tan color.

Add the lemon juice and simmer, uncovered, for a minute or two or until the cream has thickened to a glaze that coats the sprouts.

Serves 4-6


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