Ever read a magazine and come across some cheesy advertorial insert meant to trick you in to thinking these pages are still part of the magazine but they are really trying to get you to buy another set of pots you don't really need? Well, kudos to Bloomingdales who although they did not get me to run out to buy the Le Creuset cast iron oven this dish was featured in, they made it look enticing enough to try. These brussel sprouts were amazing! I served them for thanksgiving (see below for turkey) to rave reviews. And when uncle Duell says something is good, well....
2 pints brussel sprouts
1 teaspoon salt
1/2 cup chopped onion
1/2 teaspoon dry mustard
2 tablespoons butter
1/2 cup heavy cream
1 tablespoon flour
1 cup sour cream
1 tablespoon brown sugar
Wash and trim sprouts and cut an x into the base of each. Place in boiling water 8-10 minutes until tender. In large pot saute the onion in butter until translucent. Stir in flour, brown sugar, salt and mustard. Add heavy cream and stir to combine. Cook until thickened and bubbly. Add sour cream and reduce heat to low. Add sprouts. Combine gently over low heat. Viola!
I modified a few things to make it easier but just as yummy.
Cranky Cook Aggravation Rating: * out of 5 stars
Easy and tasted tre French. Mami Susy is the master of the expensive tasting easy dish. Hope you like this mom.
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