Joan's Cream Braised Brussels Sprouts with Leeksmakes 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
- 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.
- Reduce heat to medium, add the chopped leeks, and continue cooking for about 5 minutes.
- 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.
- Remove from heat, stir mustard through the sprout & leek mixture and serve.
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?