Julia Child's Brussels Sprouts in Cream

1 box of frozen Brussels sprouts serves 3 scantily; a 20 oz. bag is fine for 4 people. Beware: Those who dislike Brussels sprouts will be back for seconds--if there is anything left. These are mild-tasting and not at all what anyone expects. I make two 20-oz. bags at Thanksgiving (6 people); double butter/oil/cream amounts given below.

Microwave sprouts in a covered dish until done. Drain, if necessary. Chop roughly.

Melt 1 T butter (oleo) in skillet; add 1-2 T olive oil (or use 3 T butter and no oil). Add chopped sprouts. Season with salt and pepper. Stir/shake until moisture is driven off sprouts; don't let them burn.

Add 3/4 c heavy cream (or half-and-half). Bring to simmer. Cover skillet and cook at slow simmer for 8-10 minutes or until sprouts have absorbed all the cream. Readjust for salt and pepper.

Optional before serving: Add 1-2 T softened butter; toss.

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