A Recent Poll

Do you hate Brussels Sprouts?  If so, you are in excellent company.  A 2008 poll found that they are the #1 most hated vegetable in the United States and Britain.  According to Science Focus 50% of people taste an unpleasant bitterness in these cute little cabbages.

Poppycock!

With all due respect to science, I think that’s utter nonsense!  People don’t like them because they’ve been boiled to death.  Boiling Brussel Sprouts is cruel and unusual punishment.  When overcooked, especially when boiled, they smell like rotten sulphur sewage.  Don’t boil Brussels Sprouts.  Ever.

And this is so terribly sad because these Barbie sized cabbages are a gold mine of nutrition!  They have cancer-fighting properties and will unclog the most stubborn of bowels.  Also, they pack more vitamin C than an orange.  Furthermore, they’re high in vitamin A, vitamin K, folic acid, magnesium, beta carotene, iron, and selenium.  By the way, that last one there is known for boosting male virility.  Hmmm… I feel a post coming on.  Valentine’s Day chocolate covered Brussels Sprouts anyone??? Ok, maybe not.

Turning Brussels Sprout Haters into Lovers

This gem of a recipe (Creamy Brussels Sprouts) is a shining example of how deliciously lip-smackin’-bowl-lickin’ delightful these little sprouts can be if treated with the proper love and care they deserve.  Ummm… yeah, especially if along with that care you add a good bit of cream and butter.

In French cuisine, the holy trinity is the mirepoix which is a medley of onions, carrots, and celery.  You don’t use this trio for this recipe, I just wanted to throw that in there to sound smart.

 However, you do use a different trinity.  This trio is the Low Carb Keto Trinity: butter, cream, and bacon!

Granted, the bacon is optional, the cream is not.

Not too long ago, my parents served this at a dinner party.  One of their guests (we’ll call her Betty) helped them clear the table.  They brought the dishes to the sink while Betty stayed in the kitchen to rinse the plates.  The next time my mother brought in a load of plates, Betty was spooning as much of the Creamy Brussels Spouts into her mouth as fast as she could.  Before this dinner, Betty detested Brussels Sprouts.

I hope this recipe helps you develop a new found love of Brussels Sprouts or deepens your affections for the little buds even further.

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Creamy Brussels Sprouts

Creamy rich and luxurious Brussel Sprouts!  Three adjectives not normally used with these little gems, but this recipe brings out all the best they have to offer.  Serve these next to your favorite chicken or beef dish and a side of rice and you've got a wonderful meal.  | www.lakesidetable.com

Course Side

Prep Time 20 minutes

Cook Time 20 minutes

Author Madalaine

Ingredients

• 4 cups shaved Brussel sprouts
• 1 shallot minced
• 2 tablespoons butter divided
• 1/2 cup chicken broth
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1/4 cup toasted pine nuts or sliced toasted almonds
• 1 1/2 teaspoons dry marjoram*
• 1 teaspoon kosher salt and pepper
• Equipment
• wooden spoon
• large skillet with lid
• measuring cups and spoons

Instructions

1. Over medium heat, get your skillet hot and add 1 tablespoon butter.
2. When the butter is melted, add the shaved Brussel sprouts, salt & pepper.  Stir.
3. After 3-4 minutes they should be bright green, add the chicken broth and dry white wine.  Stir and cover.
4. Let the liquid steam the sprouts for 5 minutes.  Take the lid off, and push the sprouts to the edge of the skillet.  Increase the heat and let the remaining liquid evaporate.
5. When the center is almost dry turn the heat down to medium/low.  Keep the center clear and add the other tablespoon of butter.  After it melts, add the shallots, stir them until soft.
6. Gently combine the shallots and sprouts and add the heavy cream and sprinkle in the toasted pine nuts.
7. Serve and enjoy!

Recipe Notes

*If you can find fresh marjoram, use it.  If marjoram is completely unavailable, substitute oregano.