Brussels Sprouts Braised In Cream Recipes

SKILLET-BRAISED BRUSSELS SPROUTS

Steps:

• Place bacon in a large skillet over medium-low heat; cook until just crisp, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in skillet.
• Increase heat to medium-high under skillet; saute Brussels sprouts in the bacon grease until lightly browned, 2 to 3 minutes. Add garlic to Brussels sprouts; saute until garlic is fragrant, 1 to 2 minutes.
• Pour chicken stock over Brussels sprouts mixture and cover skillet with a lid; simmer until Brussels sprouts are bright green, 4 to 5 minutes. Remove lid and continue simmering until liquid is evaporated and sprouts are tender, about 5 more minutes.
• Remove skillet from heat and stir bacon, butter, vinegar, salt, and pepper into Brussels sprouts mixture until butter is melted.

BRUSSELS SPROUTS BRAISED IN CREAM

Steps:

• Bring sprouts, cream, and salt to a boil over medium-high heat.
• Lower heat, cover, and simmer until knife tip into center meets no resistance, about 10 -12 minutes.
• Season with nutmeg and pepper and serve.

CREAMY BRAISED BRUSSELS SPROUTS

Steps:

• Heat the grape seed oil in a large skillet or Dutch oven over medium-high heat.
• Toss in the Brussels sprouts and shallots; saute, stirring occasionally until the sprouts are browned in some spots; about 5 minutes.
• Pour in the heavy cream, season with salt and pepper to taste, stirring to mix then cover.
• Reduce the heat to low and simmer, stirring occasionally until the sprouts are tender enough to pierce easily with a tip of a paring knife, approximately 30-35 minutes.
• Stir in the balsamic vinegar. Taste and add more salt and vinegar if needed.
• Simmer, uncovered for 1-2 minutes to allow the flavors to mingle. Be careful not to boil the mixture once you've added the heavy cream!
• Serve immediately.

ANTON MOSIMANN'S BRAISED BRUSSELS SPROUTS IN CREAM

Steps:

• Put the cream in a heavy pan over medium-low heat. Bring to a boil and cook at a slow but steady boil until the cream is reduced by one-third and is thick and yellow.
• Meanwhile, rinse and trim the brussels sprouts. Cut each in quarters and grate or process in a food processor until the sprouts are the consistency of homemade cole slaw. In the food processor, this is best done in two batches, using the on-off pulse mechanism.
• When the cream is reduced, add the ginger and garlic and mix well. Grate eight or 10 scrapings of nutmeg into the cream, or more if you wish. Add the shredded sprouts and turn in the cream to coat the sprouts well. Return to medium heat and braise, uncovered, stirring and turning frequently, for five to six minutes. The sprouts should be al dente, that is, cooked through but with a crisp bite to them. Check for seasoning, adding salt and freshly ground white pepper if necessary. Serve immediately.

CHEESY BACON BRUSSELS SPROUTS

Steps:

• Heat oven to 350°F. In 3-quart saucepan, place Brussels sprouts; add enough water just to cover. Heat to boiling; boil 6 to 8 minutes or until crisp-tender. Drain and return to saucepan; set aside.
• Meanwhile, in 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels and set aside. Drain all but 1 tablespoon bacon fat from skillet.
• Add butter to bacon fat in skillet. Heat over medium-high heat until butter is melted. Add onion; cook 2 to 3 minutes, stirring frequently, until crisp-tender. Add flour, thyme and pepper; cook and stir until well blended. Gradually stir in half-and-half and bouillon granules. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in Parmesan cheese.
• Pour sauce over Brussels sprouts in saucepan; mix gently. Spoon into 2-quart casserole. Bake uncovered 25 to 30 minutes, sprinkling with crumbled bacon and Cheddar cheese for last 10 minutes of baking, until hot and bubbly.

CREAM-BRAISED BRUSSELS SPROUTS

Steps:

• Melt the butter in skillet over medium-high heat. Add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are browned in spots, about 5 minutes.
• Pour in the cream, and bring to a simmer. Reduce the heat to low, cover, and simmer until the sprouts are tender and easily pierced with a fork, 30 to 35 minutes. The cream will have reduced in volume, and will have taken on a creamy beige color. Remove the lid, and stir in the lemon juice. Allow the sprouts to simmer a few minutes more until the cream thickens and coats the sprouts. Season to taste with additional salt and lemon juice before serving.