Cooking Directions
Cut off the stems of the Brussels sprouts and soak in cool water. Dry. Remove damaged outer leaves. Quarter.
Melt butter in a skillet over medium-high heat. Add the Brussels sprouts and the salt. Stir for about 5 minutes -- the sprouts should brown at the edges.
Add the cream and bring to a simmer. Reduce the heat to low and cover. Periodically stir while simmering for 35 minutes. Sprouts will become very tender and the cream will become beige. Stir in 2 tablespoons of lemon juice. Bring back to a boil uncovered, stiring occasionally. Once bubbling, cook for 1 minute. Remove from heat for 3 minutes, stir after 2 minutes. The cream should thicken. Add additional salt and lemon juice if desired.
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