Brussels Sprouts and Pearl Onions in Horseradish Cream |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
1 10-ounce bag very small (1/2- to 3/4-inch-diameter) white pearl onions, unpeeled |
1 1/2 pounds small brussels sprouts, trimmed |
3 tablespoons (or more) prepared white horseradish |
2 teaspoons all purpose flour |
1/8 teaspoon ground allspice |
3/4 cup whipping cream |
3 tablespoons butter |
1 teaspoon chopped fresh thyme |
fresh thyme sprigs (optional) |
Directions:
1. Cook onions in large pot of boiling salted water until tender, about 5 minutes. Using large strainer, transfer onions to bowl; set aside to cool. Return water to boil; add more salt. Add brussels sprouts and boil until just tender, about 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 medium bowl; cover and chill.)
2. Whisk 3 tablespoons horseradish, flour, and allspice in small bowl to blend; whisk in whipping cream. Melt butter in heavy large skillet over medium heat. Add chopped thyme and stir 30 seconds. Add vegetables and sauté until heated through, about 4 minutes. Add cream mixture and cook until vegetables are coated and cream mixture is reduced to glaze, stirring often, about 3 minutes. Season to taste with salt and pepper, adding more horseradish by 1/4 teaspoonfuls, if desired. Transfer vegetables to bowl. Garnish with thyme sprigs, if desired.
|
|