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Creamed Brussels Sprouts

Source of Recipe

From "The Old Farmer's Almanac Comfort Food" by Ken Haedrich


Recipe Introduction

"The stock reduction reduces the need to add salt. Taste for yourself!"

List of Ingredients

â—¦ 3 tablespoons unsalted butter
â—¦ 1 pound Brussels sprouts, halved lengthwise
â—¦ 1 medium onion, thinly sliced
â—¦ 2 cloves garlic, minced
â—¦ 1 cup chicken stock
â—¦ ¼ cup heavy cream
â—¦ 1 tablespoon Dijon-style mustard
â—¦ Salt and freshly ground black pepper, to taste


Recipe

Melt the butter in a large skillet over medium heat.
Add the Brussels sprouts, onion, and garlic and cook for 2 minutes, stirring frequently.

Add the chicken stock, stir, and bring to a simmer.
Cover and cook for 3 minutes, or until not quite tender.

Uncover and cook until the liquid is reduced by half. Add the cream and mustard and cook, stirring often, until the liquid is reduced to a thick sauce that coats the sprouts.
Season with salt and pepper, to taste.

Makes 4 to 6 servings