Julia Child Chopped Brussels Sprouts In Cream Recipes
JULIA CHILD CHOPPED BRUSSELS SPROUTS IN CREAM
Make and share this Julia Child Chopped Brussels Sprouts in Cream recipe from Food.com.
Provided by Julesong
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- If you can, get your brussels 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 whir, in batches if necessary, until they are roughly chopped.
- In a large sauté pan over medium heat, melt the butter; add the chopped sprouts and sauté, 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.
Nutrition Facts : Calories 211.8, Fat 19.3, SaturatedFat 11.8, Cholesterol 61.1, Sodium 90.3, Carbohydrate 9, Fiber 3, Sugar 2, Protein 3.6
BRUSSELS SPROUTS IN MORILLA CREAM
Provided by Marcela Valladolid
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Melt 2 tablespoons of the butter in a large heavy saucepan over medium-high heat. Add the Brussels sprouts and stir for 1 minute to coat them with the butter. Add the broth, cover and simmer for 7 minutes, or until the Brussels sprouts are tender. Uncover and continue to simmer for 4 minutes or until all of the broth evaporates. Transfer the Brussels sprouts to a medium bowl.
- Melt the remaining 1 tablespoon butter in the same pan. Add the sunflower seeds, scallions and chile and saute for 2 minutes, or until the nuts are toasted and the chile is tender. Stir in the cream and bring to a boil. Reduce the heat and return the Brussels sprouts to the pan. Toss to coat with the cream and season the Brussels sprouts to taste with salt and pepper.
JULIA CHILD'S GRATED ZUCCHINI SAUTEED IN BUTTER AND SHALLOTS
Wonder, rich, and something people don't expect. You will have people wanting this recipe once you serve it. There are variation at the end that makes it even richer.
Provided by davinandkennard
Categories Vegetable
Time 23m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Grate the zucchini and measure.
- For each two cups of zucchini toss with 1 tsp salt.
- Let squash drain in a colander for 3 to 4 minutes or until you are ready to begin cooking. If too salty rinse and drain again.
- Squeeze in a clean kitchen towel until most liquid is pressed out.
- In a skillet heat 2 Tbsp butter and the olive oil.
- Saute the shallots/scallions briefly.
- Add the zucchini and toss, cooking about 4 minues or until tender.
- Serve.
- More Mediterranean:.
- Add a little more olive oil and minced garlic.
- Richer:.
- Stir in 1 cup creme fraiche or heavy cream and simmer until the cream has been absorbed.
Nutrition Facts : Calories 124.8, Fat 9.9, SaturatedFat 4.3, Cholesterol 15.3, Sodium 69.9, Carbohydrate 8.3, Fiber 2.3, Sugar 5.7, Protein 3
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