by Loulies
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Loulies's Notes:
Expand1 pound Brussels sprouts Ask a question about this ingredient
3 tablespoons butter Ask a question about this ingredient
1/2 cup cream Ask a question about this ingredient
1/2 lemon Ask a question about this ingredient
Kosher salt and freshly ground black pepper Ask a question about this ingredient
Toasted hazelnuts or crisp bits of bacon, optional Ask a question about this ingredient
Trim base of each sprout and cut off any ragged leaves. If small, cut into halves, if large, cut into fourths. Melt butter in a large skillet, when foaming stops add sprouts and season with salt and pepper. Cook until brown, stirring occasionally. Pour in cream, stir, cover and reduce heat to low. Braise for about 30 minutes. Stir in a generous squeeze of lemon juice and taste for seasoning. Let simmer uncovered for a few more minutes to thicken the cream. Serve hot or warm sprinkled with a handful of toasted hazelnuts or crisp bits of crumbled bacon, optional.
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Merrill is a co-founder of food52.
