Creamed Brussels Sprouts

 

1 lb. fresh Brussels sprouts (cleaned and halved)

4 Tbsp. whole butter

1 cup reduced cream

1 clove garlic (minced)

1 Tbsp. shallots (julienne cut)

2 Tbsp. white wine

1 tsp. fresh thyme (stems removed and chopped)

Salt & pepper to taste

Begin with a reduced heavy cream*. Place 2 cups 40% cream in a heavy-bottom sauce pan. Bring to a low simmer and reduce by half. Be mindful of the heat; too high and the cream will boil over and make a mess of your stovetop. Ideally, the reduced cream should be made ahead of time and will last up to a week in the refrigerator.  

*This is a crucial step in making the perfect creamed Brussels sprouts dish. If you skip this step, your sauce will be thin and lack the richness this dish deserves.

Now onto cooking your Brussels sprouts! Heat a skillet to medium heat and add 2 Tbsp. of butter. Once melted, add the Brussels sprouts. Sauté the sprouts until just tender, about 8 to 10 minutes depending on size. Next, add the garlic and shallots. Once the garlic and shallots have been caramelized, deglaze the pan with white wine and add your reduced cream. When this comes to a simmer, remove from heat and slowly add your last 2 Tbsp. of whole butter.   Add the fresh thyme and salt and pepper to taste. Place in your favorite dish and enjoy!

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