Sunday, January 9, 2011

First Brussels Sprouts

Remember I told you I picked a couple of Brussels sprouts stalks for Christmas dinner?  I didn't tell you I practically had to use an axe to cut through the stalk!  Look at the size of this?  It's at least 2 inches in diameter!

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
1/2 lemon

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!

Buon Appetito!


  1. I love fresh Brussels sprouts and could make a meal of just them. Your recipe looks yummy and I am going to try it. Your garden plants look great and that was nice of you to think of the deer.

  2. I have never grown Brussels sprouts but I do love them. Their stalks do get tall!

  3. Its the first time I see brussels sprouts plant. I love your simple but delicious recipe, must try it. Thanks for sharing!

  4. Yum...I'll have to give this a try as the braised cabbage was so good!

  5. Hi Donna! Yes, fresh Brussels sprouts are so yummy and underrated. When braised like this their delicate flavor really comes through. And the deer were *very* happy with the leaves. I saw them feasting last night :)

    Hi Karin, yes the stalks do get very tall. This is the first year my BS have done well and I couldn't believe how tall they got!

    p3chandan...thanks for stopping by! This recipe is easy and very good. Even the most ardent BS hater likes them cooked this way.

    Thanks Cat! I love braising winter vegetables. It's one of the easiest way to cook them and brings out their natural sweetness. Let me know if you try this one!