Creamed Brussels Sprouts


  • 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


    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

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