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Ingredients
1 ½ pounds brussels sprouts
1 quart boiling water
2 tablespoons glace de viande
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon freshly grated nutmeg
1 cup light cream
Preparation
- Step 1
Trim the brussels sprouts of any loose or yellowing leaves and cut a cross in the stem end of each one. Add them to the quart of boiling water and cook for exactly 7 minutes. Remove from heat, drain and run under cold water to stop the cooking.
- Step 2
While sprouts are cooking, bring cream to a boil in a separate saucepan and reduce by boiling to ½ cup.
- Step 3
Place the sprouts in a saute pan with the glace de viande and flavorings. Add the reduced cream and cook over medium heat for 5 minutes, tossing the sprouts in the cream to coat well. Serve immediately.
This recipe is improved by the addition of 1 tablespoon of strong Dijon mustard to the reduced cream.
Private Notes