Sunday, February 12, 2012

Creamy Brussels Sprouts

These Brussels sprouts are delicious, easy, and something a little different. If you have picky eaters who won't try them if they recognize them, shred the brussels sprouts. 

  Creamy Brussels Sprouts
2 large handfuls brussels sprouts, bottoms removed, and cut in quarters  (enough for 8-10 brussels sprouts per person)
1 clove garlic per serving, minced or run through garlic press (so I used 2)
1/4 c whole milk, cream, or half n half
1/4 c white wine per 2 servings
1 T butter per every 2 servings
Salt to taste

Place brussels sprouts in a saucepan, add wine and butter.  Bring to a boil, turn down to simmer and cover.  If it looks like the sprouts might boil dry, add another 1/4 c water. Heat until brussel sprouts are cooked through (5-10 minutes), then add milk, salt, and garlic.  Stir well, and serve. 

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