Sauteed Brussels Sprouts With Smoked Paprika Creme
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
-
Smoked paprika creme
- 1⁄4 cup sour cream
- 2 tablespoons heavy cream
- 1 teaspoon smoked paprika
- 1⁄8 teaspoon salt (to taste)
- milk, if needed
-
Brussels sprouts and assembly
- 1 tomatoes
- 4 slices baguette
- olive oil
- kosher salt
- 4 tablespoons butter, divided
- 1 1⁄2 cups Brussels sprouts, trimmed and quartered
- 3 green onions, cut crosswise on the bias into 1-inch pieces
directions
- In a medium bowl, whisk together sour cream, heavy cream, smoked paprika and a little salt; taste and adjust seasonings.
- If desired, thin with milk, 1 tablespoon at a time, so that the mixture has a sauce-like consistency.
- Next, char the tomato on all sides using a grill pan or grill on medium-high heat; all sides should be blackened and blistered.
- Once cool enough to handle, crush the tomato.
- Meanwhile, brush the bread slices with olive oil and season with salt; toast lightly, on both sides, on the grill or grill pan.
- Now heat a skillet over medium heat, add half the butter, 1/4 teaspoon salt, and the Brussels sprouts; saute until the sprouts begin to brown, stirring or shaking the pan frequently, about 4 minutes.
- Add 1 tablespoon butter and continue cooking until the sprouts are golden, about 3 minutes; add remaining butter, a pinch of salt, toss.
- Toss in the green onions and stir in the crushed tomato.
- By now the sprouts should be a rich golden to deep brown color on all sides; the tomato sauce should not be to soupy (let it cook down a few minutes and thicken).
- To serve: divide the baguette slices to two serving dishes, spoon on the Brussels sprouts, and drizzle with the paprika cream.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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