Creamed Brussels Sprouts

1. 1

   Trim the brussels sprouts of any loose or yellowing leaves and cut a cross in the stem end of each one.

2. 2

   Add them to the quart of boiling water and cook for exactly 7 minutes.

3. 3

   Remove from heat, drain and run under cold water to stop the cooking.

4. 4

   While sprouts are cooking, bring cream to a boil in a separate saucepan and reduce by boiling to 1/2 cup.

5. 5

   Place the sprouts in a saute pan with the glace de viande and flavorings.

6. 6

   Add the reduced cream and cook over medium heat for 5 minutes, tossing the sprouts in the cream to coat well.

7. 7

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.