As you embark on a culinary journey through the world of side dishes, creamed Brussels sprouts emerge as a hidden gem waiting to be unearthed. You'll find that this dish transforms the often-maligned vegetable into a creamy, indulgent delight that even skeptics can't resist. While the origins of this recipe are rooted in European traditions, modern chefs have put their own spin on it, creating countless variations. But what makes this dish truly special isn't just its taste—it's the way it brings people together, sparking conversations and creating memories around the dinner table. There's more to discover about this surprising side dish…
Key Takeaways
- Creamed Brussels sprouts combine tender sprouts with a rich cream sauce, balancing flavors and softening natural bitterness.
- Key ingredients include Brussels sprouts, heavy cream, butter, Parmesan cheese, and salt.
- The cooking process involves steaming sprouts, sautéing in butter, simmering in cream, and adding cheese.
- Variations can include using different cheeses, adding garlic or shallots, or using half-and-half for a lighter option.
- This versatile dish pairs well with various main courses and can be customized to suit different tastes and dietary preferences.
History
The history of creamed Brussels sprouts isn't well-documented, but it's likely rooted in European cuisine. You'll find that the practice of cooking vegetables in cream sauces dates back centuries, particularly in French and Belgian cooking traditions. Brussels sprouts themselves were first cultivated in Belgium in the 16th century, gaining popularity throughout Europe in the following centuries.
As cooking methods evolved, chefs began experimenting with different ways to prepare Brussels sprouts, including creaming them. This technique likely emerged as a way to soften the vegetable's sometimes bitter flavor and make it more palatable to a wider audience. The addition of cream not only enhanced the taste but also created a luxurious texture that elevated the humble sprout to a more sophisticated dish.
In the mid-20th century, as convenience foods gained popularity, creamed vegetables became a staple in many households. You'll notice that creamed Brussels sprouts have since become a classic side dish, often appearing on holiday tables and in upscale restaurants.
Today, they're enjoyed by many as a comforting and indulgent way to prepare this nutritious vegetable.
Recipe
Creamed Brussels Sprouts are a delightful way to elevate this often-underappreciated vegetable. By combining tender Brussels sprouts with a rich, velvety cream sauce, this dish transforms the humble sprout into a luxurious side that will appeal to even the most skeptical eaters.
This recipe strikes a perfect balance between hearty and refined, with the natural nuttiness of the Brussels sprouts complemented by the smooth, indulgent texture of the cream. The result is a harmonious blend of flavors and textures that will leave your taste buds wanting more.
- 1 pound (450g) Brussels sprouts, trimmed and halved
- 1 cup (240ml) heavy cream
- 2 tablespoons (30g) unsalted butter
- 1/4 cup (25g) grated Parmesan cheese
- Salt to taste
Begin by steaming the Brussels sprouts until tender but still slightly crisp, about 5-7 minutes. In a large skillet, melt the butter over medium heat. Add the steamed Brussels sprouts and sauté for 2-3 minutes until they start to caramelize.
Pour in the heavy cream and simmer for 5-7 minutes, stirring occasionally, until the cream has reduced and thickened. Remove from heat, stir in the grated Parmesan cheese, and season with salt to taste.
For best results, choose fresh, firm Brussels sprouts with tightly closed leaves. Avoid overcooking the sprouts, as they can become mushy and lose their vibrant color.
If you prefer a thinner sauce, you can add a splash of chicken broth or milk to adjust the consistency. This dish is best served immediately while hot and creamy, but can be reheated gently over low heat if necessary.
Cooking Steps
To create creamed Brussels sprouts, you'll follow a series of simple steps that transform the vegetables into a decadent side dish.
You'll begin by preparing your ingredients and equipment, then steam the Brussels sprouts until they're tender but still slightly crisp.
Next, you'll sauté the sprouts in butter, add cream and simmer, and finally incorporate cheese and seasonings to complete this indulgent recipe.
Step 1. Prepare Ingredients and Equipment
Before diving into the cooking process, gather all necessary ingredients and equipment. You'll need 1 pound of fresh Brussels sprouts, heavy cream, unsalted butter, grated Parmesan cheese, and salt.
Ensure you've got a sharp knife for trimming and halving the sprouts, as well as a steamer basket or pot for steaming them. You'll also require a large skillet for sautéing and creating the cream sauce.
Prepare your workspace by setting out a cutting board and arranging your ingredients within easy reach. Wash the Brussels sprouts thoroughly, then trim off the stem ends and remove any discolored outer leaves.
Halve each sprout from top to bottom, keeping the core intact to hold the leaves together during cooking. Measure out the cream, butter, and cheese, placing them in small bowls for easy access.
Have a wooden spoon or spatula ready for stirring, and a grater nearby if you need to grate the Parmesan cheese fresh. Don't forget to have a colander on hand for draining the steamed sprouts before sautéing.
With everything prepared, you're now ready to begin cooking your creamed Brussels sprouts.
Step 2. Steam the Brussels Sprouts
Steaming Brussels sprouts is the first crucial step in creating this creamy dish.
You'll want to start by trimming the sprouts, removing any discolored outer leaves and cutting off the tough stem ends. Then, slice each sprout in half lengthwise to ensure even cooking and maximize surface area for the cream sauce later.
Set up your steamer basket in a pot with about an inch of water, making sure the water doesn't touch the basket. Bring the water to a boil, then carefully add your halved Brussels sprouts to the basket. Cover the pot and steam for 5-7 minutes, depending on the size of your sprouts.
You're aiming for tender-crisp texture; they should be easily pierced with a fork but still retain some bite. Don't overcook them, as mushy sprouts will ruin the final dish. Once they're done, immediately remove the sprouts from the steamer to stop the cooking process.
They should be vibrant green and slightly softened. This steaming method preserves the sprouts' nutrients and flavor while preparing them for the next steps in your creamy Brussels sprouts recipe.
Step 3. Sauté Sprouts With Butter
After steaming, it's time to infuse your Brussels sprouts with rich, buttery flavor.
Begin by melting two tablespoons of unsalted butter in a large skillet over medium heat. Once the butter has melted and begins to foam slightly, carefully add your steamed Brussels sprouts to the pan. Using a spatula or wooden spoon, gently toss the sprouts to coat them evenly with the melted butter.
Allow the Brussels sprouts to sauté for 2-3 minutes, stirring occasionally to prevent sticking and ensure even cooking. You'll notice the sprouts beginning to caramelize, developing a golden-brown color on their edges. This caramelization process enhances their natural sweetness and adds depth to their flavor profile.
As you sauté, pay attention to the aroma; you'll detect a nutty fragrance that indicates the sprouts are reaching their peak flavor. Be careful not to overcook them at this stage, as you want to maintain some of their crisp texture.
The goal is to achieve a perfect balance between tenderness and bite, creating a satisfying mouthfeel in the final dish.
Step 4. Add Cream and Simmer
Once you've sautéed the Brussels sprouts to perfection, it's time to add the cream. Pour one cup of heavy cream into the skillet, ensuring it covers all the sprouts evenly. As the cream begins to simmer, you'll notice it starting to bubble gently around the edges. This is when the magic happens.
Let the mixture simmer for 5-7 minutes, stirring occasionally to prevent sticking and ensure even cooking. You'll see the cream gradually thickening as it reduces, coating the Brussels sprouts in a velvety sauce.
Keep a close eye on the consistency; you're aiming for a sauce that's thick enough to cling to the sprouts but not so thick that it becomes gloopy.
If you find the sauce is reducing too quickly, lower the heat slightly. Conversely, if it's not thickening as much as you'd like, let it simmer for an extra minute or two.
Step 5. Add Cheese and Season
The final step in creating your creamed Brussels sprouts is adding cheese and seasoning. Once you've reduced and thickened the cream sauce, it's time to elevate the dish's flavor profile.
Remove the skillet from the heat and grab your grated Parmesan cheese. Sprinkle it evenly over the Brussels sprouts, stirring gently to ensure it's well distributed throughout the mixture. As the cheese melts, it'll add a rich, savory depth to the sauce.
Now, it's crucial to taste and adjust the seasoning. Add salt gradually, tasting after each addition until you've achieved the perfect balance. Remember, the Parmesan cheese already contributes some saltiness, so be cautious not to overdo it.
If you're feeling adventurous, you can also add a pinch of freshly ground black pepper or a dash of nutmeg for extra complexity. Once you're satisfied with the seasoning, give the dish a final stir to incorporate all the flavors.
Your creamed Brussels sprouts are now ready to serve, boasting a velvety texture and a harmonious blend of flavors that'll delight your taste buds.
Final Thoughts
With its creamy texture and rich flavor, this Creamed Brussels Sprouts dish is sure to become a favorite in your culinary repertoire.
You'll find that it's an excellent way to introduce Brussels sprouts to those who may be hesitant about this vegetable. The cream sauce softens the sprouts' natural bitterness, creating a more approachable and indulgent side dish.
Don't be afraid to experiment with this recipe. You can add garlic or shallots for extra depth, or try different cheeses like Gruyère or sharp cheddar for unique flavor profiles.
If you're looking to make it healthier, consider using half-and-half instead of heavy cream. For a crunchy contrast, top the dish with toasted breadcrumbs or chopped nuts before serving.
