Brussels Sprouts And Pearl Onions In Horseradish Cream Recipe

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

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

Return water to boil; add in more salt.

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

Drain well; cold.

Peel onions, leaving core intact.

Cut brussels sprouts in half through root end.

(Can be prepared 1 day ahead.

Combine vegetables in medium bowl; cover and chill.)

Whisk 3 Tbsp.

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

Heat butter in heavy large skillet over medium heat.

Add in minced thyme and stir 30 seconds.

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

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

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

Transfer vegetables to bowl.

Garnish with thyme sprigs, if you like.

This recipe yields 8 servings.