BRUSSELS SPROUTS IN MORILLA CREAM
It really is good to eat your brussels sprouts, and this morilla cream sauce, made with toasted sunflower seeds, will make a believer out of anyone. My father owns a plantation in San Quintín, Baja, where he grows and exports vegetables, including brussels sprouts. When I was young he would bring them home by the overflowing crateful-leaving me and my mother to come up with new, exciting ways to prepare them. This is my favorite recipe for serving the sprouts with a meal. For snacking, I love them coated with a little olive oil, sea salt, and black pepper and roasted until very crisp.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Melt 2 tablespoons of the butter in a large heavy saucepan over medium-high heat. Add the brussels sprouts and stir for 1 minute to coat them with the butter. Add the broth, cover, and simmer for 7 minutes, or until the brussels sprouts are tender. Uncover and continue to simmer for 4 minutes, or until all of the broth evaporates. Transfer the brussels sprouts to a medium bowl.
- Melt the remaining 1 tablespoon butter in the same pan. Add the sunflower seeds, scallions, and chile and sauté for 2 minutes, or until the nuts are toasted and the chile is tender. 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 the brussels sprouts to taste with salt and pepper, and serve.
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