Brussels Sprouts And Pearl Onions In Horseradish Cream Recipes

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BRUSSELS SPROUTS AND PEARL ONIONS IN HORSERADISH CREAM



Brussels Sprouts and Pearl Onions in Horseradish Cream image

Categories     Onion     Vegetable     Side     Sauté     Thanksgiving     Horseradish     Fall     Brussels Sprout     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

1 10-ounce bag very small (1/2- to 3/4-inch-diameter) white pearl onions, unpeeled
1 1/2 pounds small brussels sprouts, trimmed
3 tablespoons (or more) prepared white horseradish
2 teaspoons all purpose flour
1/8 teaspoon ground allspice
3/4 cup whipping cream
3 tablespoons butter
1 teaspoon chopped fresh thyme
Fresh thyme sprigs (optional)

Steps:

  • Cook onions in large pot of boiling salted water until tender, about 5 minutes. Using large strainer, transfer onions to bowl; set aside to cool. Return water to boil; add more salt. Add brussels sprouts and boil until just tender, about 6 minutes. Drain well; cool. Peel onions, leaving core intact. Cut brussels sprouts in half through root end. (Can be prepared 1 day ahead. Combine vegetables in medium bowl; cover and chill.)
  • Whisk 3 tablespoons horseradish, flour, and allspice in small bowl to blend; whisk in whipping cream. Melt butter in heavy large skillet over medium heat. Add chopped thyme and stir 30 seconds. Add vegetables and sauté until heated through, about 4 minutes. Add cream mixture and cook until vegetables are coated and cream mixture is reduced to glaze, stirring often, about 3 minutes. Season to taste with salt and pepper, adding more horseradish by 1/4 teaspoonfuls, if desired. Transfer vegetables to bowl. Garnish with thyme sprigs, if desired.

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  • Cook onions in large pot of boiling salted water until tender, about 5 minutes. Using large strainer, transfer onions to bowl; set aside to cool. Return water to boil; add more salt. Add brussels sprouts and boil until just tender, about 6 minutes. Drain well; cool. Peel onions, leaving core intact. Cut brussels sprouts in half through root end. DO AHEAD Can be prepared 1 day ahead. Combine vegetables in medium bowl; cover and chill.
  • Whisk 3 tablespoons horseradish, flour, and allspice in small bowl to blend; whisk in whipping cream. Melt butter in heavy large skillet over medium heat. Add chopped thyme and stir 30 seconds. Add vegetables and sauté until heated through, about 4 minutes. Add cream mixture and cook until vegetables are coated and cream mixture is reduced to glaze, stirring often, about 3 minutes. Season to taste with salt and pepper, adding more horseradish by 1/4 teaspoonfuls, if desired. Transfer vegetables to bowl. Garnish with thyme sprigs, if desired.

BRUSSEL SPROUTS AND PEARL ONIONS IN HORSERADISH CREAM
Using a large strainer transfer onions to a bowl, set aside to cool. Return water to boil, add more salt. Add brussels sprouts and boil till tender, 6 minutes. Drain well, cool. Peel onions leaving core intact. Cut brussels sprouts in half through the root end. Can be prepared 1 day in advance. Combine vegetables in a medium bowl, cover and chill.
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