Charred Brussels Sprouts On Parmesan CreamRecipe By: Kristen Eppich
Simplify your Thanksgiving feast by making the Parmesan Cream the day before. To soften, heat slowly in the microwave or in a pot over low heat, stirring often.
- 1 1⁄2 cups whipping cream
- 1⁄2 cup freshly grated Parmesan
- Freshly ground pepper
- Pinch ground nutmeg
- Kosher salt, to taste
- 2 lbs. brussels sprouts, trimmed (large ones halved)
- 2 tbsp olive oil, plus more if needed
- 2 garlic cloves, thinly sliced
- 1⁄2 cup sliced shallots
- 3 sprigs fresh thyme
- Kosher salt and freshly ground pepper, to taste
Make Parmesan Cream
- In medium pot on high heat, bring cream to a boil, then reduce heat to simmer. Simmer 5 minutes to thicken.
- Whisk in Parmesan. Simmer another 5 minutes, whisking often, or until thick and smooth (sauce should yield about 1 3⁄4 cups). Add a few cracks of black pepper and nutmeg. Season with salt to taste. Remove from heat.
Cook Brussels Sprouts
- Bring large pot of water to a boil. Add brussels sprouts and cook for 4 minutes to soften. Drain and rinse with cold water. Spread sprouts on paper towel-lined tray to dry.
- Heat oil in large skillet over medium-high heat. Add enough brussels sprouts to form single layer, cut-side down, in pan. Cook 4 to 5 minutes or until charred. Remove from pan and repeat with remaining brussels sprouts, adding more oil if necessary.
- Return all sprouts to skillet and add garlic, shallots and thyme. Cook until aromatics are soft, stirring occasionally. Season with salt and pepper to taste.
Assemble & Serve
- On platter, spread Parmesan Cream, top with brussels sprouts and serve.