Cream-Braised Brussels Sprouts
Adapted from Molly
1 ¼ lb. Brussels sprouts
1 finely sliced leek
1 sliced shallot
3 Tbs unsalted butter
¼ tsp coarse sea salt, plus more to taste
1 cup heavy cream – use the best cream you can find (I like Ronnybrook)
1 Tbs fresh lemon juice, or more to taste
Trim the stem end of each sprout and discard any brown or rotting leaves. Cut the sprouts into quarters and set aside. Carefully clean the leek and slice it discarding the stringy, green part.
In a cocotte, or a large skillet, melt the butter over medium-high heat. Add the Brussels sprouts, the leek, and the shallot, and salt. Cook, stirring occasionally, until the sprouts are nicely browned in spots, about 5 minutes or so.
Pour in the cream, stir to mix, and then cover the pot. Reduce the heat to low or medium low so there’s a slow simmer. Braise until the sprouts are tender enough to be pierced easily with the tip of a paring knife, about 30-35 minutes.
Remove the lid, and stir in the lemon juice. Taste for seasoning, and adjust as necessary. Let the pan simmer, uncovered, for a minute or two to thicken the cream to a glaze that loosely coats the sprouts.
Serve and enjoy.
Yield: 4 to 6 servings