Brussels Sprouts And Pearl Onions In Horseradish Cream Recipe - Cooking Index
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) |
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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