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Brussels Sprouts in Morilla Cream

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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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


  1. 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.
  2. 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.