Brussels Sprouts And Pearl Onions In Horseradish Cream Recipe

1. 1

   Cook onions in large pot of boiling salted water till tender, about 5 min.

2. 2

   Using large strainer, transfer onions to bowl; set aside to cold.

3. 3

   Return water to boil; add in more salt.

4. 4

   Add in brussels sprouts and boil till just tender, about 6 min.

5. 5

   Drain well; cold.

6. 6

   Peel onions, leaving core intact.

7. 7

   Cut brussels sprouts in half through root end.

8. 8

   (Can be prepared 1 day ahead.

9. 9

   Combine vegetables in medium bowl; cover and chill.)

10. 10

    Whisk 3 Tbsp.

11. 11

    horseradish, flour, and allspice in small bowl to blend; whisk in whipping cream.

12. 12

    Heat butter in heavy large skillet over medium heat.

13. 13

    Add in minced thyme and stir 30 seconds.

14. 14

    Add in vegetables and saute/fry till heated through, about 4 min.

15. 15

    Add in cream mix and cook till vegetables are coated and cream mix is reduced to glaze, stirring often, about 3 min.

16. 16

    Season to taste with salt and pepper, adding more horseradish by 1/4 teaspoonfuls, if you like.

17. 17

    Transfer vegetables to bowl.

18. 18

    Garnish with thyme sprigs, if you like.

19. 19

    This recipe yields 8 servings.

No additional tips available.