Cream Braised Brussels Sprouts
These buttered, pan fried sprouts are simmered in a rich cream sauce resulting in a nutty, roasted sprout that will probably end up being the best you've ever had.
Ingredients
- 1/4 cup butter
- 1 1/2 pounds Brussels sprouts trimmed and quartered
- 1/4 teaspoon or to taste sea salt
- 1 cup heavy cream
- 2 tablespoons or to taste fresh lemon juice
Instructions
- In a cast iron skillet, melt the butter over medium-high heat. Stir in the sprouts, sprinkle with salt and stir again. Cook the sprouts, stirring occasionally, for 5 minutes- until they've begun to brown in spots.
- Stir in the cream, and bring the mixture 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.
Notes
recipe adapted from Epicurious