Brussels Sprouts And Pearl Onions In Horseradish Cream

Recipe Ingredients

1		Bag very small 1/2" to 3/4" dia
		White pearl onions - (10 oz) - unpeeled
1 1/2 lbs	681g / 24oz	Small brussels sprouts - trimmed
3 tablespoons	45ml	Prepared white horseradish - more to taste
2 teaspoons	10ml	All-purpose flour
1/8 teaspoon	0.6ml	Ground allspice
3/4 cup	177ml	Whipping cream
3 tablespoons	45ml	Butter
1 teaspoon	5ml	Chopped 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

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