French cuisine · Vegetable Dishes

Brussels Sprouts in Cream

Brussels sprouts briefly blanched and braised in cream with nutmeg and shallots until silky.

Ingredients · for 4 servings

• 800 g Brussels sprouts
• 200 ml cream
• 2 shallots
• 30 g butter
• 1 pinch nutmeg
• 1 splash lemon juice
• Salt, pepper

Instructions

1. Remove the wilted outer leaves from the Brussels sprouts, trim the stem base, and cut a shallow cross into each head so they cook evenly.
2. Boil the sprouts in plenty of salted water for 6 min., then plunge immediately into ice-cold water and drain – this keeps them bright green.
3. Finely dice the shallots and sweat them in the butter over medium heat for 3 min. until translucent, without letting them take on color.
4. Add the Brussels sprouts, toss for 3 min. until lightly glossy on the outside, then pour in the cream.
5. Braise uncovered over low heat for 8–10 min. until the cream has reduced by half and coats the sprouts.
6. Season with salt, pepper, plenty of nutmeg and a splash of lemon juice, and serve hot as a side to poultry or roasts.