Thursday, November 21, 2013

Creamed Brussels Sprouts

Brussels sprouts, steamed first, then sauteed in butter and cream, and finished with a bit of salt, pepper and Parmesan.
Brussels sprouts, steamed first, then sauteed in butter and cream, and finished with a bit of salt, pepper and Parmesan.

How to Cook Brussels Sprouts

I have been trying to learn to love brussels sprouts all my life, and more so since I started blogging about food. I've tried them a multitude of ways, and quite a few different versions here lately - a simple saute, oven braised, roasted and now creamed.

Now... in all fairness, although I'm a veggie lover, there are a few vegetables that I don't particularly love. I don't necessarily hate them, I'm just not crazy about them. Turns out brussels are one of them.

All of my life, folks who love brussels sprouts have tried to convince me that they are just like little baby cabbages. With all due respect, malarkey! I am a cabbage lover through and through and I like it just about any way you can prepare it, but brussels taste nothing like my beloved cabbage. At least not to these taste buds.

I have found that I enjoy fresh brussels far better than frozen ones, so if you've only ever tried them frozen, you might want to give fresh ones a taste. Don't buy brussels sprouts too far in advance though, because in my experience, like cabbage, they do take on an odd flavor if they aren't cooked soon after purchasing or especially if they are overcooked.

Still though, I do have to admit, this creamed version of brussels was quite good, as brussels go, and I enjoyed them far more than any others that I've tried. It's actually a classic French preparation and if you're a fan of brussels I think you'll enjoy them too. I've gone ahead and included all the other varieties I've made in my quest for brussels love for all you Brussels lovers out there, including my next favorite, roasted with bacon and dusted with Parmesan.

Here's how I made them.

Trim root end of brussels sprouts, slice in half lengthwise if desired, or if serving whole, cut a crisscross cut into the root end, which will help them cook through. Peel away the dark outer leaves. Steam for 10 minutes or until tender. Remove from heat and set aside.

In a wide skillet, saute the onion in the bacon drippings or butter until tender.

Add the cream, bring to a simmer, add salt and pepper; stir. Add additional cream if desired. Add the brussels sprouts and sprinkle with sugar.

Gently toss to coat with the cream and warm through; taste and adjust seasonings. Grate fresh Parmesan all over the top and toss. Transfer to serving dish, dot with additional butter and grate additional cheese on top. Serve immediately.

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Posted by on November 21, 2013
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