Creamy Braised Brussels Sprouts

Submitted by COOKGIRl

"From 'Recipes from the Root Cellar'. "This is a luxurious way of cooking Brussels sprouts, perhaps not for every day (or even every week), but the cream does have a wonderful way of taming the often unruly (read: sulfurous) flavor of Brussels sprouts. Don't underestimate the power of the salt and balsamic vinegar for bringing the flavors together; taste and adjust as needed." I think this side dish would be an appropriate addition to your Thanksgiving/Holiday menu!"

 

• Ready In: 50mins
• Ingredients: 7
• Serves: 4

ingredients

• 3 tablespoons grapeseed oil (changed from olive oil)
• 1 1⁄2 lbs Brussels sprouts, trimmed and cut in half (or quarter them if large)
• 2 small shallots, finely diced
• 1 cup heavy cream
• salt, to taste
• fresh cracked black pepper, to taste
• 1 tablespoon dark aged balsamic vinegar, to taste

directions

1. Heat the grape seed oil in a large skillet or Dutch oven over medium-high heat.
2. Toss in the Brussels sprouts and shallots; saute, stirring occasionally until the sprouts are browned in some spots; about 5 minutes.
3. Pour in the heavy cream, season with salt and pepper to taste, stirring to mix then cover.
4. 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.
5. Stir in the balsamic vinegar. Taste and add more salt and vinegar if needed.
6. 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!
7. Serve immediately.

Reviews

[Tisme]

Creamy and delicious.<br/>I did add just a tiny bit of water mixed with cream at the end as I think I might have reduced it a little much, but this was just a wonderful recipe.<br/>Thanks Cookgirl.

 

[sofie-a-toast]

Delicious brussels sprouts. Very creamy - I could see this mixed with pasta for a main dish. Thanks!