About this recipe:Braising Brussels sprouts in cream brings out their nutty flavour and people love this recipe when I make it. The first time I made this, it ended up being dinner - not a side!
680g Brussels sprouts, trimmed and quartered
1/4 teaspoon sea salt, or to taste
250ml double cream
2 tablespoons fresh lemon juice, or to taste
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Method Prep:5min › Cook:45min › Ready in:50min
Melt the butter in frying pan over medium-high heat. Add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are browned in spots, about 5 minutes.
Pour in the cream, and bring to a simmer. Reduce the heat to low, cover, and simmer until the sprouts are tender and easily pierced with a fork, 30 to 35 minutes. The cream will have reduced in volume, and will have taken on a creamy beige colour. Remove the lid, and stir in the lemon juice. Allow the sprouts to simmer a few minutes more until the cream thickens and coats the sprouts. Season to taste with additional salt and lemon juice before serving.
So rich and very tasty - never enjoyed sprouts before but this is a real winner.
I didn't need to cook sprouts for much longer than 20 mins once cream was added. Kept warm for some time and they didn't spoil. Might consider adding bacon at the start next time. - 25 Dec 2011
Made this with some trepidation as my family aren't huge fans of cream being used in cooking but - wow, absolutely loved by everyone. This will be made at Christmas dinner. I used large sprouts and cooked them for 30 mins plus another 5 mins after adding the lemon juice. The sprouts were soft but not falling apart and serve up beautifully once dished. - 18 Oct 2015