Brusels Sprouts, Criminis and Red Potatos in a Light Cream Broth Recipe
This takes great fresh vegetables and makes a wonderful simple side dish. The potatoes and sprouts are cooked in broth till lightly soft then the scallions and mushrooms are added for a great flavor, some fresh herbs and then a light addition of cream, just a bit for a creamy texture. I love to serve this with some diced pancetta as a topping (optional) a fresh tomato slice broiled with some gruyere cheese and topped on each serving.
- 1 lb/20 small brussels sprouts cut in half, leave the stem on so they don't fall apart
- 1/2 lb small red potatoes about 10 cut in half
- 3 scallions diced
- 10 crimini mushrooms cut in 3 slices each
- 1 can 15 oz chicken or veggie broth
- 1/2 cup heavy cream
- 2 teaspoons minced garlic
- 1/4 teaspoon nutmeg
- 1 teaspoons fresh thyme chopped fine
- 2 tablespoons fresh parsley chopped fine
- Salt and pepper to taste
- 1 teaspoon olive oil and butter to saute vegetables
- Prepare the sprouts but peeling the outer leave and then cutting in half leaving the outer leaf.
Also clean and cut the potatoes in half
- Melt the butter and add the olive oil. Then saute the garlic in the olive oil and add the potatoes and sprouts. Brown for 2-3 minutes.
- Then add the broth and simmer on medium low until the sprouts and potatoes are about 1/2 way done 7-8 minutes, soft but not too soft. Add the mushrooms, and cook another 5 minutes until all the vegetables are soft but not “over cooked.” Most of the broth should be gone by now which is fine. Add the seasoning and herbs and heavy cream and stir. Cook 2-3 minutes until it naturally thickens.
- Serve. A nice topping is some Romano or Parmesan if you like. Perfect as is.
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