Brussels Sprouts, Creminis, Red Potatoes in a Light Cream Broth |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
A nice change from just plain brussels sprouts by adding fresh creminis and fresh new potatoes. This is creamy but still light and it is an amazing side dish to just about anything. Ingredients:
24 brussels sprouts (you can add more or less depending on the size) |
10 red potatoes, cut in half (about 10) |
3 scallions, diced |
10 cremini mushrooms, cut in 3 slices each |
15 ounces chicken broth (1 can) |
1/2 cup heavy cream |
1 tablespoon butter, to saute the vegetable |
2 teaspoons garlic, minced |
1/4 teaspoon nutmeg |
1 teaspoon thyme (fresh and chopped fine) |
2 tablespoons parsley (fresh and chopped fine) |
1 tablespoon kosher salt |
1 teaspoon ground black pepper |
1/4 cup parmesan cheese or 1/4 cup romano cheese, as a garnish |
Directions:
1. Vegetables - Prepare the sprouts but peeling the outer leaves and then cutting in half leaving the the stem in tact so they do not fall apart. Also prepare the potatoes, mushrooms, and scallions.
2. Saute - Melt the butter and saute the garlic and add the potatoes, sprouts and brown 3-4 minutes.
3. Finishing - Then add the broth and simmer on medium low until the sprouts and potatoes are about 1/2 way done 7-8 minutes, soft but not too soft. Add the mushrooms, and cook another 5 minutes until all the vegetables are done. ” Most of the broth should be reduced now which is fine. Add the seasoning, herbs and heavy cream and stir. Cook 3-4 minutes until it naturally thickens. Taste for any additional salt and pepper.
4. Top with grated Romano or Parmesan cheese.
|
|