Braised Creamed Brussels Sprouts with Parmesan Cheese
The wonderful thing about Brussels sprouts is that they get sweeter after frosts. Earlier on in the fall, when cider was fresh off the press, I was braising them in cider and butter for a caramelized sweet sprout. I use cream to braise the sprouts instead of cider. I then add Parmesan cheese on top to cut the creaminess (try putting other cheeses on top as well). The result is creamy comfort food that is quite reminiscent of butter-and-cheese popcorn.
- 10-12 medium Brussel Sprouts
- 1 1/2 cups Cream Half & Half or Whipping Cream
- 1/3 cup Parmesan Cheese
- Wash Brussels sprouts and cut off outside leaves if needed. Cut sprouts in half. Place face down in a large saute pan. Pour cream over sprouts.
- Cook with cover on over medium heat for eight to 10 minutes. Stick a fork through them to make sure they are mostly cooked. When they are, remove lid and cook for three more minutes.
- Turn heat off when cream has been absorbed and the bottom is starting to brown. Sprinkle salt and pepper on top and then sprinkle Parmesan on.