Nutmeg Brussels Sprouts Recipes

BRUSSELS SPROUTS WITH NUTS

Steps:

• Combine Brussels sprouts, water, butter, bouillon, sugar, and nutmeg in a saucepan over medium heat, cover,and bring to a boil. Reduce heat and simmer until soft, 20 to 30 minutes. Uncover for the last few minutes so any excess liquid can evaporate. Season with salt and sprinkle with ground nuts.

CREAMY BRUSSELS SPROUTS

Steps:

• Heat the butter in a medium saucepan over medium heat until melted. Add the garlic and shallot and cook, stirring, until soft, about 2 minutes. Add the Brussels sprouts and stir until well coated in the butter. Add the cream, cayenne, nutmeg, 1/2 cup water and 1/2 teaspoon of salt. Bring to a simmer, cover and cook until the Brussels sprouts are soft, about 15 minutes. Uncover and continue to cook until they are tender and the liquid has reduced into a creamy sauce, about 10 minutes more.

BRUSSELS SPROUTS AU GRATIN

Steps:

• Preheat oven to 450°. Place Brussels sprouts in a large bowl. Add oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Transfer to two ungreased 15x10x1-in. baking pans. Roast 8-10 minutes or until lightly browned and crisp-tender. Reduce oven setting to 400°., Meanwhile, place bread, butter, parsley and garlic in a food processor; pulse until fine crumbs form., Place roasted sprouts in a greased 8-in. square baking dish. In a small bowl, mix cream, pepper flakes, nutmeg, and remaining salt and pepper. Pour over Brussels sprouts; sprinkle with cheese. Top with crumb mixture. Bake, uncovered, 15-20 minutes or until bubbly and topping is lightly browned.

BRUSSELS SPROUTS FOR PEOPLE WHO THINK THEY HATE BRUSSELS SPROUTS

Steps:

• Trim the ends off the Brussels sprouts and remove and discard any discolored outer leaves. If sprouts are large (more than 1 inch in diameter), cut them in quarters lengthwise through the stem end. If smaller, cut them in half.
• Bring 2 quarts of water to boil, add salt and the sprouts. Boil the sprouts uncovered until they are just crunchy-tender, about 5 minutes. Do not overcook them. Drain the sprouts well.
• Wipe and dry the pot and heat the olive oil in it. Add the red pepper flakes and garlic and sauté for 1 minute. Add the sprouts and nutmeg and sauté for another minute. Mix in the Parmesan cheese and toss the sprouts until the cheese melts.

CREAMY PARMESAN BRUSSELS SPROUTS

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.

NUTMEG BRUSSELS SPROUTS

Steps:

• Place brussels sprouts and salt in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. , Drain and return to the pan. Add nutmeg and butter; saute for 2-3 minutes or until flavors are blended.

BRUSSELS SPROUT PUREE

Steps:

• Trim tough stems from Brussels sprouts. With a knife, mark base of each brussels sprout with a shallow "x." Remove about 25 large outer green leaves; set aside.
• In pot of boiling salted water, cook Brussels sprouts until just tender but still bright green, 6 to 8 minutes. Strain, and transfer to ice water to stop cooking.
• Blanch reserved leaves in pot of boiling water, until bright green, 1 to 2 minutes. Strain; transfer to bowl of ice water. Drain; reserve. Transfer sprouts to food processor.
• Heat cream and butter in saucepan over low heat until butter has melted. Add salt, pepper, and nutmeg; add to sprouts. Process until combined. Transfer to serving bowl. Arrange reserved leaves around edge of bowl.

ANTON MOSIMANN'S BRAISED BRUSSELS SPROUTS IN CREAM

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.

BRUSSELS SPROUTS, FLEMISH STYLE (BELGIUM)

Steps:

• Trim the base of the sprouts & discard the tough outer leaves, then rinse well.
• Steam sprouts for 10 to 12 minutes or until just tender, then rinse them briefly under cold running water.
• In a large skillet over high heat, melt the butter & cook it carefully until it turns a nut-brown color, but watch carefully to prevent the butter form burning.
• Add the sprouts & saute quickly to brown them on all sides.
• Season with salt, pepper & nutmeg & serve immediately.

CREAMY BRUSSELS SPROUTS WITH TOASTED ALMONDS AND NUTMEG

Steps:

• Cook the sprouts in rapidly boiling, salted water until tender.
• Drain, return to the pot and stir in the cream cheese, salt, pepper and nutmeg to taste.
• Transfer to a warmed serving dish and sprinkle with the almonds.