Julia Childs Chopped Brussels Sprouts in Cream

on Sep 01 in Side dish, Vegetables by
Julia Childs Chopped Brussels Sprouts in Cream

Of course it’s good, it’s Julia Child.  This is amazingly simple yet fantastic. It calls for heavy cream, but I had half and half so i used that.  Also, I have made without the Parsley and it was still superb.

Serves 4

1 1/2 lbs brussel sprouts 

1/4 cup butter

3/4 cup whipping cream

salt and pepper, to taste

2 tablespoons minced fresh parsley

If you can, get your brussel sprouts from a store that sells them loose in bins; pick out the smaller, tight sprouts.

To prepare the sprouts, clean and trim the sprouts, removing the bottom stem and tougher outside leaves (very important!).

Put the sprouts into a food processor and whirl, in batches if necessary, until they are roughly chopped. In a large saute pan over medium heat, melt the butter; add the chopped sprouts and saute, stirring frequently, until just tender, about 5 minutes.

Add the cream to the pan and bring to a simmer; cook for 8 to 10 minutes, stirring occasionally, until the chopped sprouts are tender and have absorbed most of the cream. Season to taste with salt and freshly ground pepper, then place in serving dish and garnish with parsley.

Print Friendly

There are no comments yet, add one below.

Leave a Comment