Clean, wash, discard the yellow or spotted leaves, trim the ends, and make a cross on the stem with a small knife. Blanch them in boiling water for approximately 10 minutes.
Cut them in half or quarter them if large. Sauté in a non-stick frying pan with lots of butter and garlic. The brussel sprouts will absorb the butter; then add one cup of heavy cream and some fresh chopped parsely. Turn the heat down to low, cover, and simmer for about 8 minutes. If the cream is almost gone, add 1/2 cup more until the sprouts are tender, but not mushy. Salt and pepper to taste.Thanks to Monique (who is french)
Don't forget to eat your Brussels Sprouts! ~ Ciscoe
In the mood for something other than Brussels Sprouts? Check out all of the recipes that I whipped up on Gardening with Ciscoe. I confess that I had a little help from PCC Cooks Chef Lynne Vea.
