Anton Mosimann's Braised Brussels Sprouts In Cream

1. 1

   Put the cream in a heavy pan over medium-low heat.

2. 2

   Bring to a boil and cook at a slow but steady boil until the cream is reduced by one-third and is thick and yellow.

3. 3

   Meanwhile, rinse and trim the brussels sprouts.

4. 4

   Cut each in quarters and grate or process in a food processor until the sprouts are the consistency of homemade cole slaw.

5. 5

   In the food processor, this is best done in two batches, using the on-off pulse mechanism.

6. 6

   When the cream is reduced, add the ginger and garlic and mix well.

7. 7

   Grate eight or 10 scrapings of nutmeg into the cream, or more if you wish.

8. 8

   Add the shredded sprouts and turn in the cream to coat the sprouts well.

9. 9

   Return to medium heat and braise, uncovered, stirring and turning frequently, for five to six minutes.

10. 10

    The sprouts should be al dente, that is, cooked through but with a crisp bite to them.

11. 11

    Check for seasoning, adding salt and freshly ground white pepper if necessary.

12. 12

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.