I’ve gone rogue this month. Honesty, nothing really grows in March, and eating seasonally is a bit of a downer, especially with the six foot high snow drifts lining our street. So for the past few weeks I’ve filled my grocery cart with green, out-of-season things, and haven’t looked back. We’ve had fresh zucchini stuffed with rice and beans, crowned with melted cheese. We’ve had eggplant rollatini, and fresh avocado for snacks. We’ve eaten strawberries nearly every morning, and tonight we enjoyed some mango. And then there were these Brussels sprouts.
I guess the sprouts are most “in season” around Thanksgiving, when I posted that Ottolenghi salsa. It looks like last year I posted these Brussels sprouts with shaved parmesan at the end of February. But I know I’m really pushing the envelope with these, but I don’t care. This was a fantastic dish, warm and comforting and great for the end of winter. I sopped the remains of my plate with leftover challah.
Cream-Braised Brussels Sprouts
Adapted from All About Braising by Molly Stevens
1 lb. Brussels sprouts, trimmed and halved
3 Tbs unsalted butter
1 pinch kosher salt
1 cup heavy cream
1 squeeze of fresh lemon juice
In a large skillet, melt the butter over medium-heat. Add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are nicely browned in spots, about 5 minutes.
Stir in the cream, then cover the pot. Reduce the heat to low. You want to keep the pan at a slow simmer. Braise until the sprouts are tender enough to be pierced easily with the tip of a paring knife, about 30-35 minutes.
Remove the lid, and stir in the lemon juice. Taste for seasoning, and adjust as necessary.