Brussels Sprouts in Morilla Cream
- 3 tablespoons unsalted butter
- 2 pounds brussels sprouts, halved
- 1 cup chicken broth
- ½ cup roasted salted sunflower seeds
- 3 scallions (white and pale green parts only), minced
- 1 morilla chile, stemmed, seeded, and very thinly sliced
- ½ cup heavy cream
- Salt and freshly ground black pepper
Instructions:
It really is good to eat your brussels sprouts, and this morilla cream sauce, made with toasted sunflower seeds, will make a believer out of anyone.
- 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 sauté 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, return the brussels sprouts to the pan, and toss to coat them with the cream. Season the brussels sprouts to taste with salt and pepper, and serve.