Brussels Sprouts Supreme (Marcela Valladolid) |
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Prep Time: 7 Minutes Cook Time: 18 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
2 tablespoons butter, divided |
1 1/2 pounds brussels sprouts, halved |
1 cup chicken broth |
1/2 cup green onions, thinly sliced (white and pale green parts only) |
2 morita or pasilla chiles, stemmed, seeded, and coarsely chopped |
1/2 cup pine nuts |
1/2 cup heavy cream |
salt and freshly ground black pepper |
Directions:
1. Melt 1 tablespoon of the butter in a large heavy saucepan over medium-high heat. Add the Brussels sprouts and stir until coated with the butter, 1 minute. Add the broth, cover, and simmer until the Brussels sprouts are tender, about 7 minutes. Uncover and continue to simmer until all of the broth has evaporated, about 4 minutes. Transfer the Brussels sprouts to a medium bowl.
2. Melt the remaining 1 tablespoon butter in the same pan. Add the green onions, chiles, and pine nuts. Saute until the nuts are toasted and the chiles are tender, about 2 minutes. Stir in the cream and bring to a boil. Reduce the heat, return the Brussels sprouts to the pan, and toss to coat them with the cream. Season with salt and pepper, to taste, and serve.
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