Brussels Sprouts and Pearl Onions in Horseradish Cream Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 -10 oz. bag very small white pearl onions, unpeeled
1 1/2 lbs. small Brussels sprouts, trimmed
3 tablespoons prepared white horseradish
2 tablespoons all-purpose flour
1/8 teaspoon ground allspice
3/4 cup whipping cream
3 tablespoons butter
1 teaspoon chopped fresh thyme
|
|
Directions: |
Directions:Cook onions in a large pot of boiling water until tender (5 minutes). Strain; transfer to a bowl and cool. Return water to a boil; add more salt. Add Brussels sprouts and boil until just tender (6 minutes). Drain well; cool. Peel onions, leaving core intact. Cut Brussels sprouts in half through root end. (Can be prepared 1 day ahead. Combine vegetables in a medium bowl, cover and refrigerate).
Whisk horseradish, flour and allspice in a small bowl to combine. Whisk in whipping cream. Melt better in a heavy, large skillet. Add thyme and stir 30 seconds. Add vegetables and saute until heated through.......about 4 minutes. Add cream mixture and cook until vegetables are coated and cream mixture is reduced to a glaze, stirring often (about 3 minutes). Season to taste with salt and pepper. Transfer to serving bowl. |
|
Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:Do ahead (1 hour) + 30 minutes next day |
Personal
Notes: |
Personal
Notes: My children never ate Brussels sprouts until I discovered this recipe. It is a staple on my Thanksgiving table.
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Brussels Sprouts and Pearl Onions in Horseradish Cream is from