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Brussels Sprouts with Cream and Garlic Recipe

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This recipe for Brussels Sprouts with Cream and Garlic, by , is from The Stevens Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Robin Beaver
Added: Sunday, February 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs. fresh Brussels sprouts, trimmed and cross-cut in the base
c. unsalted butter
2 medium garlic cloves, minced
1 c. whipping cream
1 tsp. salt
freshly ground black pepper

Directions:
Directions:
Cook Brussels sprouts in large pot of boiling, salted water until crisp-tender (about 10 minutes). Drain, rinse under cold water, and drain again. (At this point, the Brussels sprouts can be prepared 1 day ahead and refrigerated.)

Melt butter in large heavy skillet over medium heat. Add garlic and cook until soft, stirring occasionally, about 5 minutes. Do not brown.

Add Brussels sprouts, cream, salt and pepper and cook until cream thickens enough to coat Brussels sprouts, stirring occasionally, about 15 minutes.

Personal Notes:
Personal Notes:
For garlic fans only. I serve this at every holiday meal. A cross-cut in the base of each sprout will allow those "tough" ends to cook. These are wonderful leftover, too.

 

 

 

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