Best Brussels Sprouts In Morilla Cream Recipes

CREAM-BRAISED BRUSSELS SPROUTS

Steps:

• Melt the butter in skillet over medium-high heat. Add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are browned in spots, about 5 minutes.
• Pour in the cream, and bring 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.

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.

BRUSSELS SPROUTS SUPREME

Steps:

• Melt 1 tablespoon of the butter in a large heavy saucepan over medium-high heat. Add the Brussels sprouts and stir until coated with the butter, 1 minute. Add the broth, cover, and simmer until the Brussels sprouts are tender, about 7 minutes. Uncover and continue to simmer until all of the broth has evaporated, about 4 minutes. Transfer the Brussels sprouts to a medium bowl.
• Melt the remaining 1 tablespoon butter in the same pan. Add the green onions, chiles, and pine nuts. Saute until the nuts are toasted and the chiles are tender, about 2 minutes. Stir in the cream and bring to a boil. Reduce the heat, return the Brussels sprouts to the pan, and toss to coat them with the cream. Season with salt and pepper, to taste, and serve.

ANTON MOSIMANN'S BRAISED BRUSSELS SPROUTS IN CREAM

Steps:

• Put the cream in a heavy pan over medium-low heat. Bring to a boil and cook at a slow but steady boil until the cream is reduced by one-third and is thick and yellow.
• Meanwhile, rinse and trim the brussels sprouts. Cut each in quarters and grate or process in a food processor until the sprouts are the consistency of homemade cole slaw. In the food processor, this is best done in two batches, using the on-off pulse mechanism.
• When the cream is reduced, add the ginger and garlic and mix well. Grate eight or 10 scrapings of nutmeg into the cream, or more if you wish. Add the shredded sprouts and turn in the cream to coat the sprouts well. Return to medium heat and braise, uncovered, stirring and turning frequently, for five to six minutes. The sprouts should be al dente, that is, cooked through but with a crisp bite to them. Check for seasoning, adding salt and freshly ground white pepper if necessary. Serve immediately.