But look at this stalk of Brussels sprouts!
Outside in the garden, we (sister and I) knocked off all the leaves and threw them over the fence line for the deer to feast upon. Inside the house, we picked all the sprouts off the stalk, removed the ragged outer leaves and rinsed them really well.
Then we made this delicious and very easy dish:
Creamy Braised Brussels Sprouts
Adapted from Molly Stevens, All About Braising
1 pound of Brussels sprouts
3 tablespoons unsalted butter
Coarse salt and freshly ground white pepper
1 cup heavy cream
Trim the Brussels sprouts at the base, peel off any ragged out leaves, and cut the Brussels sprouts in half, and rinse very well in cold running water.
Melt the butter in a large (12 inch) skillet over medium high heat. When the foaming stops, add the Brussels sprouts and season with salt and white pepper. Cook, stirring occasionally, until the sprouts being to brown in spots, about 5 minutes.
Pour in the cream, stir, cover and reduce to a slow simmer.
Braise over a low heat until the sprouts are tender enough to be pierced easily with the tip of a sharp knife, about 30-35 minutes. The cream will have reduced some and turned a fawn color.
Remove the cover, stir in a generous squeeze of lemon juice and taste for seasoning. Let simmer, uncovered, for just a few minutes to thicken the cream to a glaze that coats the sprouts. Serve hot or warm.
We added a sprinkling of that Truffle Salt to finish it off...delicious!