Brussels Sprouts in Morilla Cream

Name: Brussels Sprouts in Morilla Cream
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
Ingredients: 3 tablespoons unsalted butter; 2 pounds Brussels sprouts, halved; 1 cup chicken broth; 1/2 cup roasted salted sunflower seeds; 3 scallions, minced (white and pale green parts only); 1 morilla chile, stemmed, seeded and very thinly sliced; 1/2 cup heavy cream; Salt and freshly ground black pepper

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Level: Easy

Total: 30 min
Active: 30 min

Yield: 4 to 6 servings

Level: Easy

Total: 30 min
Active: 30 min

Yield: 4 to 6 servings

Ingredients

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3 tablespoons unsalted butter

2 pounds Brussels sprouts, halved

1 cup chicken broth

1/2 cup roasted salted sunflower seeds

3 scallions, minced (white and pale green parts only)

1 morilla chile, stemmed, seeded and very thinly sliced

1/2 cup heavy cream

Salt and freshly ground black pepper

Directions

Watch how to make this recipe.

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.