I'm a big kid now. (Go ahead, sing the jiggle. You know you want to.) I figured I should take a page out of Mikey's book and try them again, I might like it. So I braced myself, purchased a bunch of really nice looking sprouts, and prepared to cook. Now I wouldn't just get the idea to cook brussel sprouts from out of the clear blue sky. Salmon, yes. Brussel sprouts, no. I was browsing through entries on Erielle's blog, Fancy Toast, and saw this lovely recipe that calls for braising. I have never done this. Why not kill two birds with one stone? Also...I had nearly all the ingredients. Nearly. I had to make a last minute substitution.
Once it finished cooking I piled a helping on my plate and prepared myself for the first taste. The result? Wow!!! What a fantastic surprise. So yummy! The brussel sprout has been reborn. Creamy, savory, tender. In a word: delicious.
Preparing myself for the worst
Wow! Happy surprise!
Creamy Braised Brussel Sprouts
1 pound brussel sprouts
3 tablespoons unsalted butter
1 cup half & half
Salt & pepper
Trim the base of each sprout and peel off any ragged outer leaves.Cut the brussel sprouts through the core into half. Slice each half into either thirds or halves so that you are left with little wedges no more than 1/2" across.Over medium-high heat, melt butter in a 12" skillet that has a lid.Brown the brussel sprouts in the butter for about 5 minutes, until there are brown spots on the sprouts.Pour in the half & half and sage, stir, cover, reduce heat to a slow simmer, and cook for 30 to 35 minutes.Remove the cover, season with salt and pepper to taste, and simmer, uncovered, for a few minutes so the cream thickens and turns into a beautiful glaze.
The only problem with the resolution to try new and varied ingredients is that I tend to end up with items that I am clueless how to use. For example, these beauties.
What is a girl to do with two Red Cactus Pears? Any suggestions?