Cooking Index - Cooking Recipes & IdeasBrussels Sprouts And Pearl Onions In Horseradish Cream Recipe - Cooking Index

Brussels Sprouts And Pearl Onions In Horseradish Cream

Courses: Dessert
Serves: 8 people

Recipe Ingredients

1   Bag very small 1/2" to 3/4" dia
  White pearl onions - (10 oz) - unpeeled
1 1/2 lbs 681g / 24ozSmall brussels sprouts - trimmed
3 tablespoons 45mlPrepared white horseradish - more to taste
2 teaspoons 10mlAll-purpose flour
1/8 teaspoon 0.6mlGround allspice
3/4 cup 177mlWhipping cream
3 tablespoons 45mlButter
1 teaspoon 5mlChopped fresh thyme
  Salt - to taste
  Freshly-ground black pepper - to taste
  Fresh thyme sprigs - (optional)

Recipe Instructions

Cook onions in large pot of boiling salted water until tender, about 5 minutes. Using large strainer, transfer onions to bowl; set aside to cool.

Return water to boil; add more salt. Add brussels sprouts and boil until just tender, about 6 minutes. Drain well; cool.

Peel onions, leaving core intact. Cut brussels sprouts in half through root end. (Can be prepared 1 day ahead. Combine vegetables in medium bowl; cover and chill.)

Whisk 3 tablespoons horseradish, flour, and allspice in small bowl to blend; whisk in whipping cream.

Melt butter in heavy large skillet over medium heat. Add chopped thyme and stir 30 seconds. Add vegetables and saute until heated through, about 4 minutes.

Add cream mixture and cook until vegetables are coated and cream mixture is reduced to glaze, stirring often, about 3 minutes. Season to taste with salt and pepper, adding more horseradish by 1/4 teaspoonfuls, if desired.

Transfer vegetables to bowl. Garnish with thyme sprigs, if desired.

This recipe yields 8 servings.

Source:
Bon Appetit, November 2002

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.