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12.18.2006

The best thing since Brussels sprouts

Friends, grab a stash of cookies and pull up a chair, because we have to talk.

I’m a little funny about heavy cream. This probably makes me a total killjoy, but I can’t help it. My mother is this way too, so maybe I get it from her. Cream soups and sauces upset her stomach, and by some sort of sad, unlucky inheritance, the same goes for mine. By way of illustration, take the tragic case of the velouté de potimarron - a velvety pumpkin soup - that I once ordered at a bistro in Paris. As soon as it arrived at the table, I knew I was doomed: it coated the spoon like clotted cream, and its color tended more toward white than any shade of winter squash. I took three bites before my stomach did a flip-flop. Of the remainder of the evening, the only good thing I remember is the man sitting next to me, who leaned into my ear and breathed, en français, “You remind me of Cleopatra.” (I was hitting the smoky, kohl-black eye makeup pretty hard back then.) For a pale-skinned, blue-eyed American girl with red hair, that was dreamy. The cream in that soup, however, was not.

As a kid, the only form of cream I knew well was the whipped kind, beaten in a chilled bowl with a dribble of vanilla and served alongside dessert. I also knew that my dad sometimes sneaked into the kitchen late at night to eat a bowl of cereal doused in heavy cream, but it seemed to me horribly decadent, if not flat-out wrong. Gah. Maybe something is wrong with me. For whatever reason - my genes, my stomach, my stodgy inner Puritan - I’m just not one to go throwing around cream. I hardly ever cook with the stuff. I’m a real drag. I do like a bowl of ice cream, and a good gratin, but otherwise, eh.

But if ever there were an occasion to make me change my tune, cream-wise, it’s upon us. The holidays make us all feel a little kinder, I find, and a little more generous with others, with ourselves, and with our measuring cups. This Christmas, I plan to be very kind and generous with my Brussels sprouts. I plan to give them a whole cup of cream.



I don’t know what’s gotten into me, but I love this recipe. My stomach literally coos like a baby at the thought of it. I could lap up a plate of this stuff like a cat with a bowl of milk. You know the old saying, “It’s the best thing since sliced bread”? Well, forget about the bread: from now on, cream-braised Brussels sprouts are the standard to be bested. Please say hello to my new favorite holiday side dish.

Were I not such a sucker for Brussels sprouts, I probably never would have considered such a creamy, nervy creation. The Brussels sprout may be a homely little thing, all green at the gills and hard-headed, but it’s bewitching. If you’ve ever tried it hashed with poppy seeds and lemon, you’ll know what I mean. Today’s recipe, adapted from my cool-weather bible All About Braising, is about as bewitching as it gets. It also happens to be righteously easy, which leaves plenty of time for fussing over your Christmas roast, your sweet potato biscuits, or that punch bowl of boozy egg nog. You could even prep the sprouts a day ahead: rinse, trim, and quarter them, and then stash them in a sealed plastic bag with a damp paper towel. Thirty minutes before dinnertime, get out the skillet and fire up the stove. From there, the sprouts cook themselves, shaking off their tough, bitter crunch in Jacuzzi bath of cream. They emerge completely relaxed, fork-tender, loosely cloaked in an ivory glaze, their pungency diffused by butterfat and a slow, patient braise.

I know I once said that the hashed sprouts recipe was the one to win over skeptics, but actually, I lied: this is even better. The cream coaxes forth the Brussels sprout’s inherent sweetness and fills the kitchen with a rich, nutty, warming aroma that could make even the toughest of men purr like kittens. [Go on, tell em, Brandon.] Just thinking about it makes me want to go fix myself a bowl of cereal and pour some cream on top.

Happy holidays, everyone. May they be filled with cookies, Brussels sprouts, and the people you love. We’re headed to San Francisco with a suitcase full of goodies, and I’ll see you next week.



Cream-Braised Brussels Sprouts
Adapted from All About Braising

First things first: buy good sprouts. They should feel firm and have tight, shiny-edged leaves. I like to buy medium-size ones, with heads that measure, say, 1 to 1 ¼ inches in diameter. You could buy littler ones, if you like, but don’t buy them any bigger. I find that the larger they are, the stronger – i.e. more bitter – their flavor. My dad used to come home from the grocery store with big, hoary, loose-leafed, air-headed sprouts, and it made me crazy. Do not do that.

These sprouts would be delicious alongside most any meat that typically graces the holiday table: beef, turkey, ham, lamb, you name it. And with a crusty hunk of bread and some cold leftover chicken, they also make for a warming Sunday lunch. We gave it a trial run just for you, and I actually had to remove the serving dish from the table to keep us from eating the whole thing.

1 ¼ lb. Brussels sprouts
3 Tbs unsalted butter
¼ tsp coarse sea salt, plus more to taste
1 cup heavy cream
1 Tbs fresh lemon juice, or more to taste

First, prep the Brussels sprouts. Trim the stem end of each sprout and pull off any ragged or nasty outer leaves. Cut the sprouts in half from stem end to tip, and then cut each half in half again. Ultimately, you want little wedges.

In a large (12-inch) skillet, melt the butter over medium-high heat. Add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are nicely browned in spots, about 5 minutes or so. I like mine to get some good color here, so that they have a sweetly caramelized flavor.

Pour in the cream, stir to mix, and then cover the pot. Reduce the heat to low or medium low: you want to keep the pan at a slow simmer. Braise until the sprouts are tender enough to be pierced easily with the tip of a paring knife, about 30-35 minutes. The cream will have reduced some and will have taken on a creamy tan color.

Remove the lid, and stir in the lemon juice. Taste for seasoning, and adjust as necessary. Let the pan simmer, uncovered, for a minute or two to thicken the cream to a glaze that loosely coats the sprouts. Serve immediately.

Yield: 4 to 6 servings, depending on what else is on the plate and whether or not Brandon and Molly are present.

79 Comments:

Blogger Shari said...

hi molly,
i have never been a brussel sprouts fan. i am, however, a heavy cream enthusiast so...since you tried the cream, i'll try the sprouts. i will say you have tempted me with those descriptions. your keyboard is mighty my friend. xoxo shari

8:08 PM, December 18, 2006  
Anonymous Kate said...

Molly, I love this recipe! I've made this several times since I got All About Braising, since it had been raved over by just about every food blogger, and it completely obliterated the sour, bitter flavor of those frozen "things" my mom used to boil up!
So sorry about that cream thing, though...I do love my diary products and would hate to not have them!

8:38 PM, December 18, 2006  
Blogger SF Money Musings said...

What a truly simple recipe for me to try! Thank you! I know I can't screw up this one like i did with the cookies. heh.

hope you're staying warm in Seattle. The weather just got harrowing all of a sudden.

happy holidays!

9:11 PM, December 18, 2006  
Blogger hannah said...

oh yes. i am so making this this week. i on the other hand AM a big fan of cream, i could easily raise a spoon with your pops. just the thought of this recipe is making me crazy...

9:42 PM, December 18, 2006  
Blogger Molly said...

Oh no, Shari - not a Brussels sprout fan?! We have to do something about that, missie. I'll bet some cream will do the trick! xo

Kate, I'm so glad you can back me up on this. These are some damn fine sprouts, aren't they? Molly Stevens will most certainly be toasted at our holiday table this year...

It's my pleasure, California Money Musings! But what's this about harrowing? We're catching a plane to San Francisco on Friday, and I want none of this harrowing business!

Hannah, you will LOVE this. Love love love. Will the little Huffsters try a sprout, do you think? They're very, very mild - it's sort of the "broccoli with cheese sauce" version of Brussels sprouts. Heck, you could even pull the "they're so little and cute" thing. Maybe?

OH MY GOSH, wheresmymind, Home Cook, Ann, and Luisa, I am so sorry. I checked my e-mail a little too early this morning, it seems, because when I went to moderate your comments, I accidentally hit "reject" instead of "publish." Just like that. I selected the whole lot, and then I DELETED them. And couldn't find a way to get them back! I AM SO SORRY! And you guys were so nice, too, raving about the possibilities of sprouts and cream and Molly Stevens. Oh my, please forgive me and my clumsy, sleepy fingers. So sorry.

7:47 AM, December 19, 2006  
Anonymous Sarah said...

Frenchmen say the darnedest things! I love it.

7:51 AM, December 19, 2006  
Blogger Catherine said...

Thanks for this indulgent recipe! I would never have thought of it. I used baby Brussels at Thanksgiving. Very pricey, but much sweeter.

9:32 AM, December 19, 2006  
Blogger Lia said...

I was looking for a side dish to make for our Christmas dinner this year and of course, thanks to you, I've now found it! A whole cup of cream. YUMMMMMMM.

On another note, the other night I made the Red Seasonal Salad you wrote about and it was so good. Now there's a case of fish sauce and chicken working. Why do they sometimes taste funky together?

Oh and never got around to making those cookies I wrote you about, but plan on making them, the lemon ones and the chocolate rads this weekend. How did I once live without you, Molly? :)

9:54 AM, December 19, 2006  
Blogger wheresmymind said...

Dude...you can't delete us...we are Super Rad!

http://www.youtube.com/watch?v=qEPQsT-LgVc

Is it 'cause I said I didn't dig B-sprouts?

10:29 AM, December 19, 2006  
Blogger ByTheBay said...

Oh, those look just delicious! I love brussels sprouts in all their various incarnations. I'll be posting my ultra-simple brussels sprouts recipe later this week in fact. It's never occurred to me to use a cream-based sauce. I suppose cream makes EVERYTHING better though, no?

11:43 AM, December 19, 2006  
Anonymous ann said...

hi-larious!
i've done that before too, never try to operate heavy machinery without first consuming an adequate amount of caffeine!

and to think, my comment was swearing you to secrecy about this recipe for fear that my boyfriend ever discover it! i fear he'd love it too much, and that i'd gain about 100lbs in the eating!

12:56 PM, December 19, 2006  
Blogger cindym said...

i LOVE brussel sprouts. Brussel sprouts in cream are divine. I also like to make mine with bacon and garlic and bits of lemon zest. Perhaps these two recipes could be combined into one insanely heavy, decadent brussel sprout extravaganza?? Mmmm.

1:17 PM, December 19, 2006  
Blogger talkoftomatoes said...

Molly,

I am making these this week! Thanks for the tip: I love brussel sprouts and cream!

Hope SF was wonderful, one of my fave getaways.

3:15 PM, December 19, 2006  
Anonymous Dave said...

What a coincidence. I was looking for a good Brussels sprouts receipe just a few days ago. This will be on the menu this weekend for sure!

3:18 PM, December 19, 2006  
Blogger Molly said...

Oh Sarah, I loved it too. Cleopatra? Okay! If you say so...

You're very welcome, Catherine. I've never bought those baby Brussels sprouts, but they are pretty darn adorable. And sweet, too, I'll bet.

Lia, my friend, look no further: behold your Christmas side dish! YUMMMMMM is right. And as for the Red Seasonal Salad, you know, I'd completely forgotten about it. Thank you for reminding me! It is delicious, isn't it - even though it contains fish sauce and chicken. After the holidays, I'll have to make it again and reconsider my recent condemnation of that duo. In the meantime, keep me posted on the cookies. I brought a tin of them to our office holiday lunch today, and out of six or seven types, the rads were the first to go...

Yup, wheresmymind, it's because you dissed the sprouts. Man, I just won't stand for that.

BytheBay, I will be waiting impatiently for that ultra-simple Brussels sprouts recipe...

I know, Ann - I learned my lesson! Sheesh. No more checking my e-mail and messing with Blogger until I am showered, dressed, and appropriately fueled. And about your boyfriend, good luck! You'd better keep him far, far away from the computer. The lure of cream and sprouts is a powerful one...

Cindy, might you be willing to try that "insanely heavy, decadent Brussels sprout extravaganza" for Christmas? And report back? S'il te plait?

You're welcome, talkoftomatoes! And as for San Francisco, I can hardly wait. I just love that city.

Look no further, Dave: this is one heck of a good Brussels sprouts recipe. Hope you enjoy them as much as we do.

4:40 PM, December 19, 2006  
Blogger christianne said...

We disagree on this one -- my love for heavy cream is well-documented. (Though oddly enough, I can't eat traditional homemade ice cream with all the heavy cream, eggs, et al -- way too rich)

Anyways, I'll definitely try this. I love cold weather and the heavier foods that accompany it. I've been making creamed spinach virtually every other night this week (on the off nights, we're at the gym!)so it'll be a nice break.

5:00 PM, December 19, 2006  
Blogger Molly said...

P.S. California Money Musings, I am clearly not at my best today! Yikes. I just reread your comment, and I now see that you were referring to our recent weather in Seattle (not San Francisco!), which was indeed harrowing. We fared quite well in our little corner of the city - no power lost, no flying tree limbs! - but others really had a time of it. Brandon and I felt very lucky to get only a light dose of the harrowing stuff. In fact, we slept right through the worst of the windstorm! The next morning we wondered if anything had even happened. Pretty weird weather...

5:08 PM, December 19, 2006  
Blogger Jennifer said...

Oh, how I love brussel sprouts! I eat them every chance I can. This sounds great, so long as it doesn't get in the way of their sprouty-ness. Of course, we might need to double the recipe so that there's enough for people other than me.

All About Braising is a wonderful book.. We haven't fully utilized it, but now I intend to!

(BTW, love the blog, have been reading silently, but - what can I say - brussels draw me out. Yum.)

5:19 PM, December 19, 2006  
Anonymous Nico said...

My cooking-partner for this Christmas' family dinner (or, as he informs me, I can be his sous-chef ;-o ) yesterday informed me that he has ordered 5lb of deer. So there I was, forced into the task of finding the perfect side dish.

And poof, there you are. Thanks :) I bet this may go very well with some reddish berry sauce. Makes me think of creamy swedish IKEA meatballs with lindonberry jam... mmmm...

4:45 AM, December 20, 2006  
Blogger Molly said...

Christianne, might that creamed spinach recipe be available on your site? Hmm? I see more cream and vegetables in my future...

Jennifer, it's lovely to meet you, my fellow sprouts fan! And don't worry for a second about the cream covering up that delicious sprout flavor - it's still there, and in many ways, it's even better. Sweeter, deeper, richer, GOOD.

Nico, you are one lucky man. These sprouts will be perfect with your five pounds of deer. (Not that I've actually tried them together, but these sprouts would be good with anything.) And as for the reddish berry sauce, what a good idea! I would never have thought of that, but it's spot-on. The cranberry chutney I wrote about last month springs to mind, actually. Might have to give it a go myself, for our Christmas table...

2:30 PM, December 20, 2006  
Anonymous amanda said...

molly, this sounds absolutely divine! I must try, though I'm not a brussel sprouts fan (but yes on the cream!). I hope your holidays are beautiful!

3:49 PM, December 20, 2006  
Blogger Uber Mer said...

Oh my, this sounds delicious! I don't have any brussel sprouts on hand, so I'm going to try this with asparagus... do you think it will work? Wish me luck, and I can't wait to try your lovely recipe the next time I go to the store!

4:14 PM, December 20, 2006  
Blogger The Cake Parlour said...

Amazing. Going on my Christmas table.

7:01 AM, December 21, 2006  
Blogger Molly said...

Thank you, Amanda. Yes, you really should give this a try - I mean, look at all that cream! It's pretty wonderful. I'd be very, very surprised if it didn't win you over to the pro-sprouts team. Hope you and yours are having a wonderful Solstice.

Uber Mer, when I first read your comment, I wasn't so sure about the asparagus, but Brandon thinks it would work quite nicely. So go for it - there's really nothing to lose, is there? And how could it be bad? I mean, really. You'll probably need to cook it for less time than the Brussels sprouts - asparagus will soften up much faster - but otherwise, it should be the same. If you do try it, good luck! And please report back.

It'll be on our table too, Cake Parlour. A merry, merry one to you.

11:50 AM, December 21, 2006  
Blogger Mercedes said...

Oh, you are feeding my addiction. I just made big dish of hashed brussel sprouts, but now I'm going to have to make these. Would be excellent with baby sprouts, no? And you've put cream in the mix, sigh...

5:39 PM, December 21, 2006  
Anonymous joey said...

I am a big BIG fan of brussel sprouts! This recipe sounds amazing...my nose was about an inch from the screen just reading this post! Thank you for sharing this...I can't wait to try it :)

8:18 AM, December 22, 2006  
Blogger anna maria said...

Thank you for the recipe, I was eyeing some brussel spouts in the store just yesterday, now I have a new inspiration for them
My father used to eat cereal with half and half and used nothing but half and half in his coffee. And for egg nog? well, I use his recipe - heavy on the half and half and booooozey.
I'm in San Francisco and wish I were in Seattle. Hope you're enjoying yourself here.

8:49 PM, December 22, 2006  
Anonymous Kristen said...

This may be just the recipe to get my kiddos to eat brussel sprouts. Since having them, our intake of Brussel sprouts has drastically decreased :( Maybe I can reintroduce them as something new!
Thanks for posting the recipe!

5:03 PM, December 23, 2006  
Anonymous Robin said...

I love brussel sprouts and usually braise them in chicken stock and then grate some fresh nutmeg, black pepper and sea salt over them. I am intriqued by the idea of braising them in cream! I've had All About Braising on my wish list, hmmm, I may have to acquire it sooner! Happy Holidays!

FYI- a friend just sent me a link to some brussel sprout recipes:
http://www.sfgate.com/cgi-bin/
article.cgi?file=/chronicle/archive/
2004/11/03/FDGRN9HG5L1.DTL&type=food

8:33 PM, December 23, 2006  
Anonymous Nico said...

Molly, the combination with venison and a red currant sauce was sublime. And most importantly, the sprouts even had the most avid sprout-haters in the family ask for seconds. Thanks again!

5:29 AM, December 25, 2006  
Anonymous teri said...

molly, i made this for christmas dinner, and even my boyfriend's father who hates brussel sprouts loved them. thank you!

4:59 PM, December 25, 2006  
Anonymous Anonymous said...

OH>>>MY>>>>GOD!!!!
I myself am a brussels sprout lover, but my son,the avowed hater of said sprouts and at 17 still refers to them as "the green balls", scarfed down two helpings.
It was the Christmas miracle. thank you.

12:48 PM, December 27, 2006  
Blogger aubrey said...

yum! i've never even TASTED brussels sprouts but your description had me adding them to my shopping list. i love cream, i love butter and i love lemon so THANKS for the recipe and wish me luck!

3:36 PM, December 28, 2006  
Blogger Wendi said...

I just discovered your blog (through a link on Soule Mama) and you had me at the braised brussels sprouts. There's a similar recipe (with a touch of nutmeg) in Cooks Illustrated's The New Best Recipe and they are awesome. They also recommend braising sweet potatoes in cream and butter until they fall apart - the best, most intensly delicious mashed sweet potatoes I have ever tasted.

10:54 AM, January 01, 2007  
Anonymous Coralie said...

Molly,

I made these as a side for lamb chops last night, and they were fabulous. Thanks for the inspiration, and the recipe!
I am also not a cream person- it doesn't like my belly. I made it with half and half instead (which is a bold move for someone who has a tenous relationship with cream), and it was still very rich, but very very yummy.
Also, I finished it off with a couple of sprays of a Meyer Lemon grapeseed oil spritzer that I brought back from a trip to California this summer. It was a lovely accent for the dish.

11:40 AM, January 01, 2007  
Anonymous beth said...

Molly,
I grew up hating brussell sprouts but your enthusiasm
for this recipe intrigued me. Well, cooked up a pot added some nutmeg...and my family devoured all...although I did tell my daughter the bs's were minature cabbage so she wouldn't nix them right away!
These were truly delicious! I made beef with bearnaise sauce and actually a touch of it was nice with the sprouts! Passing this recipe on...thanks for making me a convert.

5:20 PM, January 01, 2007  
Blogger Alanna said...

Hi Molly ~ Okay so it's no surprise that I love Brussels sprouts but I WAS surprised to hear that my family hates BS especially since I've served for Christmas Dinner for how many years in a row now with nary a complaint.

Well given that FIVE people sniffed when I mentioned that this this year I was braising Brussels sprouts in cream, they DID go along: my sister even broke small ones off the stalks at the grocery and my Dad's companion even trimmed/quartered them the day before ... wasn't I pleased (and shouldn't YOU be too!) that four of the five BS Sniffers went back for seconds and in addition, TWO of two BS Newbies who were Christmas guests LOVED them ...

As always, many thanks for the inspiration ...

7:40 AM, January 02, 2007  
Blogger Molly said...

Wow! I'm just loving all this pro-Brussels sprouts talk. You guys are wonderful.

M.L.S., Joey, Anna Maria, and Kristen, do tell: have you tried them yet? Success? I hope so. These were a huge hit at our Christmas table...

And Robin, thank you for telling me about that Chronicle article! I couldn't get the link to work, but I searched around, and I think this one will do the trick. Your own method with chicken stock and nutmeg sounds pretty terrific too.

Nico, Teri, Anonymous, and Alanna, three cheers! Way to go, winning over those sprout haters! You're real heroes.

You're very welcome, Aubrey.

Oh my, Wendi, those sweet potatoes braised in cream and butter - wow. Must. Buy. Some. Sweet. Potatoes. Thank you!

Coralie, I'm intrigued by this Meyer lemon grapeseed oil spritzer you mention. Where did you buy it? I'll bet I'm not the only one who'd like to know...

Beth, welcome to the pro-sprouts camp! I'm honored to have played a part in your conversion.

11:42 AM, January 03, 2007  
Anonymous Sarah Philips said...

I had something almost exacty like this last nite at a resturant in New Orleans of all places. You would really be suprised - I was. I generally hate brussel sprouts!

9:05 AM, January 15, 2007  
Blogger chelseac said...

Holy cow, this is GREAT. Even my friends who "don't like brussel sprouts" wanted seconds. So yummy.

4:48 PM, February 12, 2007  
Blogger Uber Mer said...

I know this is a bit late, but I wanted to give you an update.

I tried the recipe with asparagus, and either I didn't cook it properly or I just really prefer the brussel sprouts.

I think the asparagus is a no go. Even cooking it for less time left it soggy and the sauce didn't have that nuttiness from the brussel sprouts.

I will say your original recipe turned out beautifully, and has become a staple!

2:18 PM, February 13, 2007  
Blogger Molly said...

Sarah Philips, I apologize for not replying sooner! (Yikes!) But hey, should you see this, what was the name of that restaurant in New Orleans?

chelseac, I'm so glad you liked it! We're winning over converts left and right.

Thanks for the update, Uber Mer. I'm so sorry that this didn't work well with asparagus! I had worried about the sogginess factor, though, so I'm not surprised, and you're right - asparagus just doesn't make for that nice, nutty flavor that Brussels sprouts do. Harumph! So glad you tried it with the sprouts, though. That's a sure thing.

4:03 PM, February 13, 2007  
Anonymous kathy said...

Well, both my fiance and I are devout brussel sprout haters, but I believe in the power of braising.

I'll try them this weekend. They sound delish!

8:02 AM, February 14, 2007  
Blogger Veena said...

Hi Molly,

Like you I dont usually stock up on heavy cream but I had some left over after Valentines and since I've never had Brussels sprouts thought I shouldl try out this dish. And my, oh my, I love it!!! Count me in the B. sprout fan club--as long as its made exactly this way :)

Thanks for this awesome recipe,
Veena

10:38 AM, February 20, 2007  
Blogger Molly said...

Well, Kathy? Did they win you over? I've got my fingers crossed...

And Veena, you're welcome!

3:03 PM, February 20, 2007  
Blogger Jessica said...

Though I have despised brussels sprouts each of the 30 years of my life, this is possibly the most amazing comfort food ever.

I was skeptical about it, as I was not entirely enamored with the roasted sprouts I made, but it took every bit of willpower I could muster not to actually lick my plate after we were through with dinner.

The man I live with is thrilled that I will finally look forward to eating these with him, rather than preparing them for him with a disgusted look on my face.

Thank you!

11:39 PM, March 05, 2007  
Blogger Molly said...

Thank you, Jessica, for putting aside thirty years of Brussels sprouts hatred to try this recipe! So glad it won you over. And for the record, if you *did* lick the plate, you wouldn't be the first. Ahem.

7:14 PM, March 06, 2007  
Anonymous Kathy said...

Well, we tried them (albeit a little later than I originally wanted) and they WERE delish! A little on the rich side, but it's a forward step into brussel sprout adventures.

In fact, I ordered "All About Braising" back in February and it's sitting on my bookshelf next to Julia's "Mastering the Art of French Cooking". You'd be proud!

6:25 PM, July 01, 2007  
Blogger Molly said...

I am proud, Kathy. And so glad you liked the Brussels sprouts, too! Hooray!

9:46 PM, July 01, 2007  
Anonymous poppyM said...

First of all, congratulations and best wishes! I think it is very kind of you to share details of your wedding. It has been such a joy to read!

Second, OMG - the Creamy Braised Brussel Sprouts are DIVINE! I understand what you wrote about your stomach cooing like a baby at the thought of this. This will be another definite addition to my recipe box!

Thank you soo much for sharing recipes (which are always right on!), and simply being so thoughtful. I am looking forward to your book release! :) Cheers!

9:26 PM, September 19, 2007  
Blogger Molly said...

Oh thank you, poppyM! That means so much to me.

11:30 AM, September 21, 2007  
Anonymous DC Sarah said...

I whipped these up last Sat. night for an early Thanksgiving with friends. They were STUPENDOUSLY good and I urge and implore every to include them next week for the big day. I think I could easily forget about almost everything else at the feast and just eat a ginormous bowl of these. Wow wow wow. My friend's dad, an avowed hater of sprouts, went back for seconds. I have a new favorite veggie dish-merci beaucoup!!!!!

7:29 PM, November 14, 2007  
Blogger Sarah Blackmon said...

So, this was the first post I read, about a year ago, and I've been hooked ever since. In my pre-Thanksgiving practice, I tried this tonight. And, I'm captivated, spellbound by it! I generally steer clear of creamy vegetables and heavy cream, but am certainly glad I took your advice. I look forward to your writing and recipes each weeks, and can't wait for the book!

4:46 PM, November 18, 2007  
Anonymous Sam F said...

Like DC Sarah, I too just cooked these on Saturday for a big pre-thanksgiving feast with friends. They were a huge hit. Most people tried to stay away, but I kept going around saying "no, really, try the brussels sprouts -- I know you hate them, just TRY THESE ONES!"

Most did, in the end, try them, and not a single person who did was disappointed.

I'm going to make these again for the big day, although I might try light cream instead...

12:03 PM, November 19, 2007  
Anonymous Anonymous said...

how long after cooking do you think you can you wait to eat these? i'd like to bring them to thanksgiving, but they'd have to sit for a while and then be reheated.

7:27 PM, November 19, 2007  
Blogger Molly said...

Anonymous, these reheat pretty well. I've never intentionally made them ahead of time, but when I have leftovers and reheat them the next day, they're still pretty wonderful. So yes, you can do that. If I were you, I'd reheat them in a low oven, in a dish covered with foil.

Or, you could just get your ingredients all prepped and measured and take them with you and cook them there. This dish is pretty fast, really, and for most of its cooking time, you can just leave it alone. Keep that in mind too.

Happy Thanksgiving!

9:24 AM, November 20, 2007  
Blogger Aino said...

these were fantastic! my idea of brussel sprouts were bitter green balls of school lunches of yore, but you've turned me into a fan.

10:26 AM, January 08, 2008  
Anonymous Agent Tiki said...

I really want to try this! I grew up with a mom who hated brussel sprouts so when I went to make them myself, I didn't like them. I'm pretty sure it's because I had no clue what to look for or even how to cook them properly.

12:56 PM, August 27, 2008  
Blogger goosey said...

Old post, but I'm making this recipe this year for thanksgiving.

5:30 PM, November 05, 2008  
Anonymous Anonymous said...

You can't mention your ten best things ever and not give us the other 9!!! Pretty please?

9:38 PM, November 05, 2008  
Anonymous Anonymous said...

Hi hi hi-- sorry I'm posting sooo late here AND as an anon but I promise I'll come back and get registered later.. I made the cream braised brussels for Thanksgiving 2008 and my whole family loved them.. that'd be my husband, my Dad, Mom, and Sis! They made us leave the rest of them there!!! Next day I made a whole 'nother batch for me & hubby and we ate them all with Thanksgiving leftovers--just the 2 of us! Yummmmmy! Thanks, Molly.

7:58 PM, November 29, 2008  
Anonymous abby said...

i made a version of this, adding cannellini beans to the mix too, and it was the perfect accompaniment to slow roasted belly pork. thank you :)

12:22 PM, November 30, 2008  
Blogger Emily said...

Just finally had the opportunity to try these tonight, and mmmm....these were fabulous! I paired them with the Red Zinfandel Pot Roast w/Glazed Carrots. The pot roast it self was nice, if slightly overcooked, but the carrots combined with the brussel sprouts were pure heaven.

I swear that I purred while tasting these.

8:27 PM, December 15, 2008  
Blogger Little Miss Cupcake said...

I had a weird craving for Brussel sprouts when I saw them at the store the other day -- crazy, though it was. And I bought a bag even though I didn't have the slightest clue as to what to do with them. I found this recipe while browsing this site and I have to say it was D-I-V-I-N-E! My kids asked for my seconds and my husband said "I can't believe I am enjoying brussel sprouts!" Thanks for the recipe!

12:50 AM, December 27, 2008  
Anonymous Katherine said...

Hi! I just made this for my Thanksgiving contribution, and it was one of the first dishes to get totally eaten. I made a post about it on my blog here:
http://www.perfumemirror.com/2009/12/thanksgiving-food-exploration-brussels-sprouts-that-dont-suck/

Thanks!

12:28 PM, December 02, 2009  
Anonymous Q. said...

Molly -
I just made these and they were the sleeper hit of Christmas dinner. My mother - an avowed HATER of brussels sprouts her whole life - ate them right up and declared her lifelong hatred of the sprouts OVER. We made them with a bit of bacon, too. It's Christmas...go all out, right? Amazing. You're right. These are the new standard.

8:15 PM, December 25, 2009  
Blogger Megan said...

I tried this recipe for Christmas Eve dinner and it was a huge hit! I have to admit I used to fall into the Brussels sprouts hater camp but no longer can I say that is true. These were truly amazing and I know they will make a reappearance on my dinner table! Thank you for an amazing recipe.

5:58 PM, January 05, 2010  
Blogger Tameri T. said...

That is a great post.

5:07 PM, March 22, 2010  
Anonymous James Reno said...

That looks really good. I may try a vegan version with some olive oil in lieu of the butter and cream.

James Reno
Raw-Food-Repair.com

4:12 PM, May 04, 2010  
Anonymous Helen said...

Wow, long comment thread, going back years! I'm a brussels sprout lover from Australia - sprout season is still going here.
Must check out All About Braising, because that is pretty much my cooking philosophy. In summer I do a lot of stirfries, but as someone somewhere pointed out, a classic Chinese stirfry is actually a braise, not a fried food.

3:17 AM, September 02, 2010  
Blogger Ally said...

I'm quite excited about trying out this recipe for Thanksgiving, it sounds amazing!
Quick question though...do the brussel sprouts need to be blanched first or no?
Thanks, Molly!

10:49 AM, November 21, 2010  
Blogger Molly said...

Ally, nope, the sprouts don't need to be blanched. Since they're quartered, they cook quite quickly.

6:56 PM, November 21, 2010  
Anonymous Mindy Anders said...

Just made these tonight. So good. Even my husband and 4-year-old liked them. (I also roasted my first ever whole chicken - mostly using your recipe recommendation. And - success!) I have a question: What kind of knives do you use and how do you keep them sharp? I love your blog, Molly.

7:02 PM, December 01, 2010  
Blogger Molly said...

Mindy, Brandon and I both use Japanese knives, and we got them from The Epicurean Edge. (We had a registry there when we got married.) I mostly use a 7-inch santoku chef's knife made by RyuSen Blazen. Not cheap, but worth it! I also have a 4-inch paring knife by the same maker. We keep a honing rod at home, but for real sharpening, we take them back to The Epicurean Edge a couple of times a year. I'm not sure where you live, but you can even ship knives to them for sharpening. They're very, very good.

10:08 AM, December 04, 2010  
Anonymous Anonymous said...

I live alone so I can't make this too often-- it's slightly terrifying to know you've consumed an entire cup of heavy cream all by yourself. Also, I don't believe this dish needs to necessarily be pushed to the side by all sorts of feats and fancy roasts. I like to pour the whole pan of these sprouts over spiral pasta-- the sauce is creamy and wonderful and sometimes I sprinkle some parmesan and lots of black pepper and an extra squeeze of lemon juice... yum! It just might be my favorite comfort food dinner...

6:31 PM, December 08, 2010  
Blogger Dana said...

WOW! A friend of mine mentioned Creamed Brussel Sprouts recently so I decided to google a recipe to give them a try and I came across this one. Amazing!!! I actually left out the lemon juice just because I loved the taste so much before adding it. Thanks so much!

6:13 PM, December 10, 2010  
Anonymous Anonymous said...

Delicious! Thanks for sharing, Molly.

9:56 PM, February 26, 2011  
Anonymous Abby said...

Do you think throwing some reconstituted dried mushrooms in before braising would be good? As far as I'm concerned adding mushrooms only makes things better.

11:02 AM, December 10, 2012  
Anonymous Melissa @ Smells Like Brownies said...

I can't stop making these! They are so delicious. I must admit, I hoard them all to myself, as well! Thanks for posting this recipe!

10:18 AM, December 07, 2013  

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