Cream Braised Brussels Sprouts with Leeks

There are loads of versions of cream braised Brussels sprouts recipes on the internet, but this is one I learned from a relation in Ireland, Joan. I've had many meals in Joan's home - she is a fantastic home cook. I've been a guest at Joan's on Boxing Day several times which is where I was first treated to this dish.
close up of Cream Braised Brussels Sprouts with Leeks in a vintage serving bowl
Brussels sprouts and leeks braising in cream

Joan's Cream Braised Brussels Sprouts with Leeks 

makes six servings


3 tablespoons butter
1 pound Brussels Sprouts, trimmed and quartered
1 leek, thoroughly washed and sliced crosswise to 1/4" thick slices
1/4 teaspoon sea salt
1 cup heavy cream
2 tablespoons stone ground Dijon mustard

  1. In a large saute pan, melt the butter over medium heat. Once butter is melted, add the Brussels sprouts and spread into a single layer, with one cut side down. Add the salt. Cook the sprouts over medium-high heat for 3-4 minutes or until slightly brown. Stir the sprouts and continue cooking until all of the sprouts are slightly browned, 3-4 minutes.
  2. Reduce heat to medium, add the chopped leeks, and continue cooking for about 5 minutes. 
  3. Reduce heat to medium-low and add the cream and stir. Cover the dish and continue to cook on low 15-20 minutes or until the sprouts can be easily pierced with a paring knife.
  4. Remove from heat, stir mustard through the sprout & leek mixture and serve. 

overhead shot of Cream Braised Brussels Sprouts with Leeks

I've converted folks who previously didn't care for Brussels sprouts with this recipe! Me? I love Brussels sprouts just steamed and served with a bit of good butter--but this recipe is a perfect way to dress them up for Christmas.

How do you like to prepare your sprouts?

Come again!

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