Equipment
Ingredients
Produce
- 450 g brussels sprouts, trimmed and halved lengthwise
- 1 shallot, finely diced
- 1 garlic, minced
Dairy and Liquid
- 30 g unsalted butter
- 60 ml vegetable broth
- 180 ml heavy cream, room temperature preferably
- 30 g parmesan cheese, freshly grated
Seasoning
- 3 g kosher salt
- 1 g black pepper, freshly cracked
- 1 g ground nutmeg
- 5 ml lemon juice, freshly squeezed
Nutrition (per serving)
Method
Prepare the Brussels sprouts by slicing off the woody stem end, removing any bruised outer leaves, and cutting them in half lengthwise.
Melt the unsalted butter in a large skillet over medium heat. Add the diced shallot and minced garlic, cooking until translucent and fragrant, about 3 minutes.
Place the Brussels sprouts into the skillet cut-side down. Allow them to cook undisturbed until the cut sides develop a deep golden-brown crust, about 5 minutes.
Pour the vegetable broth into the skillet and immediately cover with a tight-fitting lid. Let the sprouts steam until they are tender but still offer slight resistance to a knife, about 4 minutes.
Remove the lid and stir in the heavy cream, kosher salt, black pepper, and ground nutmeg.
Lower the heat to maintain a gentle simmer. Cook uncovered until the cream liquid reduces and thickens enough to heavily coat the back of your spoon, about 3 minutes.
Remove the skillet from the heat entirely. Fold in the fresh lemon juice and the grated Parmesan cheese, stirring until the cheese is completely melted into the sauce.
Transfer the creamy Brussels sprouts to a warm serving dish. Serve immediately while hot.
Chef's Notes
- Seek out smaller, uniformly sized Brussels sprouts for this dish. They are generally sweeter, less sulfurous, and will cook perfectly evenly in the given time.
- The touch of lemon juice at the end is non-negotiable. Its acidity is essential for cutting through the heavy butterfat of the cream, brightening the entire profile of the dish.
- To achieve a proper sear, resist the urge to move or shake the pan after placing the sprouts cut-side down. High heat and patience are required for proper Maillard browning.
- If you prefer a gratin style presentation, transfer the finished dish to a buttered baking vessel, top with an extra handful of Gruyere cheese and breadcrumbs, and broil until a golden crust forms.
Storage
Refrigerator: 3 days — Store in an airtight container. The cream sauce will thicken significantly when chilled.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or milk to loosen the cream sauce.
