Creamy braised Brussels sprouts from All About Braising: The Art of Uncomplicated Cooking by Molly Stevens

  • Brussels sprouts
  • heavy cream
  • store-cupboard ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on October 15, 2019

    Loved this side dish even though sprouts were slightly overcooked by me. Next time, I plan to go with the time on recipe instead of gauging brown appearance. Addition of lemon juice perked up the taste. I added nutmeg as well. Repeat for sure.

  • chawkins on January 04, 2017

    The lemon juice added at the end cuts the richness a little, it is still a very rich dish.

  • twoyolks on December 20, 2016

    This recipe reduces the cabbagey flavor of Brussels sprouts. The lemon juice adds some important acid at the end. This is a simple recipe but it works well.

  • eselque on July 20, 2011

    This is the recipe I make for Thanksgiving--everyone loves it. It's rich and flavorful--the lemon makes it.

  • fprincess on November 05, 2010

    The flavor of this dish is very mild thanks to the cream so it works even for non brussel sprout lovers.

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