Creamed Brussels Sprouts
2 pints Brussels sprouts, cleaned and cut in quarters
1 gallon salted water boiling
1 gallon salted ice water
½ cup heavy cream
1 teaspoon chopped garlic
2 tablespoons butter
¼ cup graded parmigiano-reggiano cheese
Salt & black pepper to taste
Chopped parsley to taste
Place cleaned sprouts in boiling water for about 5 minutes or until tender, pull out and put directly in ice water, strain and set aside.
Pre heat medium sized saute pan, add a drizzle of olive oil, add garlic and cook 15 seconds then add your sprouts and cook 3 minutes, then add heavy cream, butter and half of the cheese, and cook until thickens about 3minutes, season with salt and pepper.
Place in serving bowl and sprinkle with remaining cheese and Chopped parsley and serve.
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