Author Notes
I've been playing around with several recipes and wanted to merge them all into one because it sounded to me like ultimate comfort food. something about that bit of cumin that makes the brussels sprouts taste meatier and more earthy and autumnal. I could eat this every day especially on a day like today, rainy, cold, gray. This is the dish my vegetable-hating friends clamor for when they come over - a real winner EVEN for people who make a "yuck" face when brussels sprouts are mentioned! —sassyradish
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Ingredients
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1.5 pounds
brussels sprouts
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1
finely sliced leek
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2
sliced shallots
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3 tablespoons
unsalted butter
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1/4 teaspoon
sea salt
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1 cup
heavy cream
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1 tablespoon
lemon juice
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1
zest of 1 lemon
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1/4 teaspoon
cumin
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pinch
freshly ground pepper
Directions
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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.
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In a cocotte, or a large skillet, melt the butter over medium-high heat. Add the Brussels sprouts, the leek, and the shallot, cumin and salt. Cook, stirring occasionally, until the sprouts are nicely browned in spots, about 5 minutes or so.
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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.
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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. At last moment, stir in lemon zest and serve immediately.
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