Creamy brussels sprouts
1 medium onion, quartered and thinly sliced
3 cloves garlic, minced
3 tablespoons butter
2 pounds brussels sprouts, trimmed and halved, or green beans, trimmed
1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
3/4 cup reduced-sodium chicken broth
3/4 cup whipping cream
1/4 teaspoon ground nutmeg
1/2 cup finely shredded Parmesan cheese or Pecorino Romano cheese
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Non-stick cooking spray
Preheat oven to 350 degrees. Lightly coat a 1 1/2-quart oval gratin baking
dish
or baking dish with non-stick cooking spray.
In a 12-inch skillet cook onion and garlic in butter over medium heat for
3
minutes or until softened. Stir in brussels sprouts and thyme. Cook for 4
minutes or until onions begin to brown.
Add broth and bring to a boil. Cook, stirring occasionally, for 3 to 4
minutes or until broth is nearly evaporated. Add whipping cream and
nutmeg.
Cook for 4 minutes or until mixture begins to thicken.
Transfer to prepared baking dish. Stir in half of the cheese, all of the
salt, and pepper.
Sprinkle with remaining cheese and bake, uncovered for 20 to 25 minutes or
until brussels sprouts are tender.
Servings: 8 to 10.
_______________________________________________
Recipe-Riot mailing list
----- Original Message -----
From: "Rita" <[email protected]>
To: <[email protected]>
Sent: Saturday, December 15, 2007 10:52 PM
Subject: C n D: recipe request for Brussels Sprouts
Hello Everyone,
I'm looking for a recipe for Brussels Sprouts in a light butter cream
sauce. Thank you.
Rita
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Use the coupon code "acbradio" when you check-out at Blind Mice Mart and a
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