Creamed Brussels Sprouts, Two Ways

The first of these two Brussels sprouts dishes is based on a more traditional European dish, while the second - bolder and spicier -features Indian flavors.

2 tablespoons butter

2 shallots, finely chopped

1 bay leaf

1 sprig fresh thyme

1 cup cream or half-and-half

Salt and freshly ground black pepper

1 pound Brussels sprouts, trimmed and halved

Pinch freshly grated nutmeg

• Put the butter in a medium pot over medium heat.
• When the butter is melted, add the shallots and cook until translucent, about 2 minutes. Add the bay leaf, thyme, cream, and a good sprinkling of salt and pepper; bring to a bubble and add the sprouts. Cover and cook until the sprouts are tender, about 20 minutes.
• Stir in the nutmeg and check the seasoning, adding more salt and pepper as necessary, and serve.

Brussels Sprouts in Coconut Milk.
• Substitute 3 tablespoons neutral oil, like grapeseed or corn, for the butter; 1 tablespoon yellow or black mustard seeds for the shallots; 1 tablespoon Hot Curry Powder or any similar spice blend, for the bay leaf and thyme; and coconut milk for the cream. Proceed with the recipe, toasting the mustard seeds in the oil for 20 seconds or so before adding the other ingredients. Omit the nutmeg.

MAKES: 4 servings

TIME: About 30 minutes