CREAMY BRUSSELS SPROUTS BAKE
Eating Brussels sprouts was a ho-hum experience at our house until I put together this cheesy bake. After one taste, my husband declared it a "keeper." It's nice alongside ham, pork or beef roasts. -Elizabeth Metz, Albuquerque, New Mexico
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, beat cream cheese and sour cream until smooth; set aside. In a large skillet, saute mushrooms and onion in butter until tender. Stir in brussels sprouts. Remove from the heat; stir in cream cheese mixture. , Spoon into a greased shallow 2-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until bubbly. Uncover; sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 247 calories, Fat 21g fat (14g saturated fat), Cholesterol 69mg cholesterol, Sodium 196mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.
CREAMY PARMESAN BRUSSELS SPROUTS
The rich creamy sauce is baked over the sprouts to make a delicious side everyone adores! Have the recipe on hand when serving it to guests, because they WILL ask for it!
Provided by Christine-CanadianCook
Categories Side Dish Vegetables Brussels Sprouts
Time 1h35m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Generously grease a 9x9-inch baking dish with butter.
- Spread the sliced Brussels sprouts out into the prepared baking dish in an even layer. In a bowl, whisk together the cream, Parmesan cheese, garlic, salt, and black pepper until thoroughly combined; pour the cream mixture over the Brussels sprouts. Sprinkle the top with nutmeg.
- Cover the dish with foil, and bake in the preheated oven for 1 hour; remove foil, and bake uncovered until the top has browned, 15 more minutes.
Nutrition Facts : Calories 171.5 calories, Carbohydrate 5.3 g, Cholesterol 56.6 mg, Fat 16.1 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 10 g, Sodium 77.8 mg, Sugar 1 g
CREAM-BRAISED BRUSSELS SPROUTS
Brussels sprouts tend to turn people off. This way of cooking them brings out their nutty flavor and has made the most passionate haters at my last Thanksgiving say, at the very least, that this is the best brussels sprouts have tasted. The first time I made this, it ended up being dinner - not a side dish!
Provided by Pugged
Categories Side Dish Vegetables Brussels Sprouts
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- Melt the butter in skillet over medium-high heat. Add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are browned in spots, about 5 minutes.
- Pour in the cream, and bring to a simmer. Reduce the heat to low, cover, and simmer until the sprouts are tender and easily pierced with a fork, 30 to 35 minutes. The cream will have reduced in volume, and will have taken on a creamy beige color. Remove the lid, and stir in the lemon juice. Allow the sprouts to simmer a few minutes more until the cream thickens and coats the sprouts. Season to taste with additional salt and lemon juice before serving.
Nutrition Facts : Calories 254.7 calories, Carbohydrate 11.7 g, Cholesterol 74.7 mg, Fat 22.7 g, Fiber 4.3 g, Protein 4.7 g, SaturatedFat 14.1 g, Sodium 171.3 mg, Sugar 2.7 g
JULIA CHILD CHOPPED BRUSSELS SPROUTS IN CREAM
Make and share this Julia Child Chopped Brussels Sprouts in Cream recipe from Food.com.
Provided by Julesong
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- If you can, get your brussels sprouts from a store that sells them loose in bins; pick out the smaller, tight sprouts.
- To prepare the sprouts, clean and trim the sprouts, removing the bottom stem and tougher outside leaves (very important!).
- Put the sprouts into a food processor and whir, in batches if necessary, until they are roughly chopped.
- In a large sauté pan over medium heat, melt the butter; add the chopped sprouts and sauté, stirring frequently, until just tender, about 5 minutes.
- Add the cream to the pan and bring to a simmer; cook for 8 to 10 minutes, stirring occasionally, until the chopped sprouts are tender and have absorbed most of the cream.
- Season to taste with salt and freshly ground pepper, then place in serving dish and garnish with parsley.
Nutrition Facts : Calories 211.8, Fat 19.3, SaturatedFat 11.8, Cholesterol 61.1, Sodium 90.3, Carbohydrate 9, Fiber 3, Sugar 2, Protein 3.6
BRUSSELS SPROUTS IN LEMON CREAM
Make and share this Brussels Sprouts in Lemon Cream recipe from Food.com.
Provided by Sharon123
Categories Vegetable
Time 20m
Yield 6-8
Number Of Ingredients 5
Steps:
- Cook the Brussels sprouts in boiling water until just tender, about 5 minutes. Drain and set aside.
- Combine the heavy cream, salt and pepper in a large skillet over medium heat. Bring to a simmer and cook until cream has reduced to 1/2 cup, about 3-4 minutes. Add sprouts and lemon zest and heat through, about 2 minutes. Taste and add salt or pepper as nedded.
- You may prepare the whole recipe ahead of time and simply heat before serving. You can also use for other vegetables such as peas, asparagus, beans. Try orange zest instead, and/or add a teaspoons of poppy or caraway seeds. Enjoy.
ANTON MOSIMANN'S BRAISED BRUSSELS SPROUTS IN CREAM
Provided by Nancy Harmon Jenkins
Categories dinner, side dish
Time 20m
Yield 6 - 8 servings
Number Of Ingredients 6
Steps:
- Put the cream in a heavy pan over medium-low heat. Bring to a boil and cook at a slow but steady boil until the cream is reduced by one-third and is thick and yellow.
- Meanwhile, rinse and trim the brussels sprouts. Cut each in quarters and grate or process in a food processor until the sprouts are the consistency of homemade cole slaw. In the food processor, this is best done in two batches, using the on-off pulse mechanism.
- When the cream is reduced, add the ginger and garlic and mix well. Grate eight or 10 scrapings of nutmeg into the cream, or more if you wish. Add the shredded sprouts and turn in the cream to coat the sprouts well. Return to medium heat and braise, uncovered, stirring and turning frequently, for five to six minutes. The sprouts should be al dente, that is, cooked through but with a crisp bite to them. Check for seasoning, adding salt and freshly ground white pepper if necessary. Serve immediately.
CREAMED BRUSSELS SPROUTS
Provided by Nancy Harmon Jenkins
Categories side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Trim the brussels sprouts of any loose or yellowing leaves and cut a cross in the stem end of each one. Add them to the quart of boiling water and cook for exactly 7 minutes. Remove from heat, drain and run under cold water to stop the cooking.
- While sprouts are cooking, bring cream to a boil in a separate saucepan and reduce by boiling to 1/2 cup.
- Place the sprouts in a saute pan with the glace de viande and flavorings. Add the reduced cream and cook over medium heat for 5 minutes, tossing the sprouts in the cream to coat well. Serve immediately.
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