Brussels Sprouts

Is there a more maligned food item than the lowly Brussels sprout? Okay, well, I guess there's liver--it takes more abuse--but come on! Have you looked at liver lately? Judged strictly on appearance, liver's I'm-not-that -hungry" factor is far higher than that possessed by a sprout, which is basically a little round ball of green leaves. So why the animus toward something so inoffensive?

I'm guessing it's because they're usually prepared badly, and bad preparation can cause them to taste bitter. Well, that coupled with the general trend to look down on vegetables that seems to permeate much of the public. But anyway, here's an attempt to rehabilitate the Brussels sprout. Try braising it in cream! This is a traditional dish prepared for the Christmas holiday in Britain, and it's really good. It's also really easy, which makes it perfect for a holiday meal.

Brussels Sprouts Braised in Cream

1 lb Brussels Sprouts, stems trimmed and any discolored leaves removed
1 cup heavy cream (aka heavy whipping cream)
1/2 tsp salt
ground black pepper
pinch of nutmeg

Place Brussels sprouts in a large saucepan and add cream. Bring to a boil and reduce heat to medium low. Cover and let simmer for about 10 minutes, until sprouts are tender when you poke a fork into them. Remove from heat, add pepper to taste, nutmeg and additional salt if necessary, and toss. Place in a serving dish along with the cream you braised them in--it makes a wonderful sauce.