We know, you don’t like brussels sprouts—but this recipe for Creamed Brussels Sprouts will have you changing your mind!
When I was a kid, I believed a lot of really weird things: My dad was breaking the law when he would drink soda in the car. The Closet Monster would eat me in my sleep if not contained by the power of a flimsy wooden door. Brussels sprouts were tiny lettuces and, since I hated lettuce, brussels sprouts were something to avoid.
Then, when I was 35, long after I started sleeping with the closet door open and regularly gulped lattes on my way to work, I realized that brussels sprouts are, in a word, amazing. Since then, I came to believe that I had tried them every possible way: roasted, boiled, baked, sautéed (in olive oil with a little cayenne—oh, my!), braised, pan-fried, blanched, raw (seriously, try them in a salad with a little vinaigrette!). That is, until the Comfort Food cookbook opened up a whole new world with its Creamed Brussels Sprouts.
Before we get into the recipe, I want to note a tiny modification: I’m a vegetarian, so I used low-sodium vegetable broth instead of the chicken stock. Also, I trimmed my brussels sprouts, removing any bit of remaining stem and any loose or yellow leaves.
Trimmed and halved brussels sprouts ready to be creamed!
CREAMED BRUSSELS SPROUTS
- 3 tablespoons unsalted butter
- 1 pound brussels sprouts, halved lengthwise
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup chicken stock
- ¼ cup heavy cream
- 1 tablespoon Dijon-style mustard
- salt and freshly ground black pepper, to taste (instructions follow)...