Julia Child Chopped Brussels Sprouts In Cream Recipes

JULIA CHILD CHOPPED BRUSSELS SPROUTS IN CREAM

Steps:

• If you can, get your brussels sprouts from a store that sells them loose in bins; pick out the smaller, tight sprouts.
• To prepare the sprouts, clean and trim the sprouts, removing the bottom stem and tougher outside leaves (very important!).
• Put the sprouts into a food processor and whir, in batches if necessary, until they are roughly chopped.
• In a large sauté pan over medium heat, melt the butter; add the chopped sprouts and sauté, stirring frequently, until just tender, about 5 minutes.
• Add the cream to the pan and bring to a simmer; cook for 8 to 10 minutes, stirring occasionally, until the chopped sprouts are tender and have absorbed most of the cream.
• Season to taste with salt and freshly ground pepper, then place in serving dish and garnish with parsley.

CREAMY BRUSSELS SPROUTS

Steps:

• Heat the butter in a medium saucepan over medium heat until melted. Add the garlic and shallot and cook, stirring, until soft, about 2 minutes. Add the Brussels sprouts and stir until well coated in the butter. Add the cream, cayenne, nutmeg, 1/2 cup water and 1/2 teaspoon of salt. Bring to a simmer, cover and cook until the Brussels sprouts are soft, about 15 minutes. Uncover and continue to cook until they are tender and the liquid has reduced into a creamy sauce, about 10 minutes more.

CREAMED SPROUTS

Steps:

• Cook the Brussels sprouts in a saucepan of boiling salted water for 8-10 mins until tender, then drain and cool in iced water or under the cold tap. Drain well.
• Fry bacon gently in a large frying pan for 4 mins until starting to crisp, then throw in the chestnut pieces and cook until toasted. Add the sprouts and crème fraîche, season, then turn the heat up to boil the cream until it coats the sprouts. Tip into a serving dish and serve straight away.