1 lb. Brussels sprouts, trimmed, and X cut in each stem end.
1½ cups milk
1 Tbs. unsalted butter
1/3 cup heavy or whipping cream
Salt and freshly ground black pepper
Cook the Brussels sprouts in boiling salted water for 10 minutes.Drain.
In a medium saucepan slowly heat the milk to boiling, do not scorch.Stir the Brussels sprouts.Simmer, uncovered, over medium-low heat until almost all the milk has evaporated, about 30 minutes.
Add the butter and cream to the Brussels sprouts.Continue to cook until warmed through, 4 to 5 minutes.Add salt and pepper to taste.Serves 4 – 6.
1½ cups milk
1 Tbs. unsalted butter
1/3 cup heavy or whipping cream
Salt and freshly ground black pepper
Cook the Brussels sprouts in boiling salted water for 10 minutes.Drain.
In a medium saucepan slowly heat the milk to boiling, do not scorch.Stir the Brussels sprouts.Simmer, uncovered, over medium-low heat until almost all the milk has evaporated, about 30 minutes.
Add the butter and cream to the Brussels sprouts.Continue to cook until warmed through, 4 to 5 minutes.Add salt and pepper to taste.Serves 4 – 6.
