Creamed Brussels Sprouts

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                            FOOD FUNNY
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Thanks to Rosemary Zwick for this topical food funny:

Many people will be eating pork sausages for breakfast on
Wednesday because February 2nd is Ground Hog Day.

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                            TODAY'S RECIPE
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I suspect that I am in the minority, but I love Brussels sprouts.
They can be bitter, which may account for their less than
universal popularity, but the blanching process used in this
recipe eliminates that concern.

Creamed Brussels Sprouts

1 lb (450 g) Brussels sprouts, trimmed
2 Tbs (30 ml) butter
3/4 cup (180 ml) heavy cream
A grating of fresh nutmeg
Salt and freshly ground pepper to taste

Drop the Brussels sprouts in boiling salted water and boil for
6 to 8 minutes. Drain the Brussels sprouts thoroughly. Smear
the butter in the bottom of a casserole large enough to hold
the Brussels sprouts in a single layer. Pour the cream over
them, season with nutmeg, salt, and pepper, and bake covered
in a preheated 350F (180C) oven for 20 minutes.
Serves 4 to 6.
Received on Wed Feb 2 11:19:52 2011