Creamed Brussels Sprouts

Ingredients

• 1 ½ pounds brussels sprouts
• 1 quart boiling water
• 2 tablespoons glace de viande
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon freshly grated nutmeg
• 1 cup light cream

4 to 6 servings

Preparation

1. Trim the brussels sprouts of any loose or yellowing leaves and cut a cross in the stem end of each one. Add them to the quart of boiling water and cook for exactly 7 minutes. Remove from heat, drain and run under cold water to stop the cooking.
2. While sprouts are cooking, bring cream to a boil in a separate saucepan and reduce by boiling to 1/2 cup.
3. Place the sprouts in a saute pan with the glace de viande and flavorings. Add the reduced cream and cook over medium heat for 5 minutes, tossing the sprouts in the cream to coat well. Serve immediately.

• This recipe is improved by the addition of 1 tablespoon of strong Dijon mustard to the reduced cream.

20 minutes