Currently cooking from All About Braising by Molly Stevens
During a visit to our local food warehouse store, I stumbled across some Brussels sprouts. Recalling that there was a recipe for Brussels sprouts in Stevens’ book, I threw a bag into our cart.
On a side note, I’ve always called them brussel sprouts, but my dictionary primly informs me that the correct spelling is Brussels sprouts. Throwing that extra “s” in there twists my tongue up.
These braised Brussels sprouts are easy to make and easy to eat. You trim the stem and any ragged outer leaves off the little guys and cut them into quarters. The sprouts are browned in some butter before being braised into sweet meltingness in heavy cream. Once the sprouts are tender, you season them with salt and pepper and lemon juice. Then you eat as many as you can before your husband gets home and wants to share them.
On a side note, taking pictures of braised food is much more challenging then I thought. Although the picture of the cooked sprouts looks like something the cat might have coughed up, it really did taste good.
This was so yummy! I think the veggie chapters in this book will be the savior for me. I also need to try the mushroom, onion and beef dish you tried too, right after I try the Best Cabbage recipe.
Well maybe not better than muffins but pretty darn good…..
You know what goes really well with muffins? Muffins!
Um, nothing green, absolutely nothing green is better than muffins. I know first hand now!
Two batches of muffins for three days has temporarily rendered me muffined-out. Know what else you can do with Brussels sprouts? Cut them in half, toss them with olive oil, salt and pepper, and roast them at 400 degrees until browned. Better than muffins!
What happened to talking more about the muffins????