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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 9 |
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This quintessential English side dish adds a little zip to the meal. Its creamy horseradish sauce is sure to keep âbah humbugsâ at bay. âLisa Leaper-Shuck, Worthington, Ohio Ingredients:
1-1/4 pounds pearl onions |
1-1/2 pounds fresh brussels sprouts |
2 teaspoons king arthur unbleached all-purpose flour |
1/8 teaspoon ground allspice |
3/4 cup heavy whipping cream |
3 tablespoons prepared horseradish |
3 tablespoons butter |
1-1/4 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme |
Directions:
1. In a large saucepan, bring 6 cups water to a boil. Add onions; boil for 3 minutes. Drain and rinse in cold water; peel.
2. Meanwhile, cut brussels sprouts in half. In a large skillet, bring 1/2 in. of water to a boil. Add brussels sprouts; cover and cook for 5-8 minutes or until crisp-tender. Drain. In a small bowl, combine the flour, allspice, cream and horseradish.
3. In the same skillet, melt butter over medium heat. Add the vegetables, cream mixture and thyme. Cook and stir until cream mixture is thickened and vegetables are tender. Yield: 9 servings.
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