Blankets of Brussels sprouts.
Is it too early to start dreaming up holiday menus? If so, please know that it was an accident, I swear. It all started with these Brussels sprouts at the farmers market.
![](http://farm3.static.flickr.com/2518/4006388107_87f1999869.jpg)
I've come to realize that come fall, my inspiration to cook slows down a notch, hence my silence around these parts lately. In the summer, when the farmers markets are loaded with colorful new-to-me vegetables every week, it's almost a bit overwhelming. Once September hits, everyone freaks out about the apples and pumpkins. Except me. I have no desire to cook anything with apples or pumpkins. Sorry.
![](http://farm4.static.flickr.com/3516/4006388183_2bb01957a2.jpg)
![](http://farm3.static.flickr.com/2489/4007154074_31a44c8bee.jpg)
So thank goodness for these Brussels sprouts and the thick stalk they grew on. They looked so odd and straight-from-the-earth, I just couldn't resist. Of course, my first thought was to drizzle them with olive oil and lemon and roast them -- my simple go-to that has gone from simple to just plain boring. I couldn't show up here with another lemony roasted vegetable. So I turned to Molly of Orangette and, lo and behold, she had the recipe for me: Cream-braised Brussels sprouts.
![](http://farm3.static.flickr.com/2469/4007154402_5a009874e0.jpg)
This recipe is meant as a side dish to accompany a large bird or ham or other meat to be eaten during the holidays, and let me tell you -- once those Brussels sprouts were simmering in cream on the stove, my apartment filled with the smell of Thanksgiving. The sprouts had become layers of soft, creamy blankets, and when I took my first few bites, I couldn't help but imagine swimming in a bed of quilts and pillows and having to eat my way out.
Forget waiting for the holidays. A dish like this is welcome anytime -- even a rainy, windy Saturday afternoon in October, with nothing to serve it with but leftover chicken, and nothing much to celebrate besides the simplicity and comfort of it all.
![cream-braised brussels sprouts](http://farm3.static.flickr.com/2612/4007154688_09dce06c93.jpg)
Find the recipe here.
![](http://farm3.static.flickr.com/2518/4006388107_87f1999869.jpg)
I've come to realize that come fall, my inspiration to cook slows down a notch, hence my silence around these parts lately. In the summer, when the farmers markets are loaded with colorful new-to-me vegetables every week, it's almost a bit overwhelming. Once September hits, everyone freaks out about the apples and pumpkins. Except me. I have no desire to cook anything with apples or pumpkins. Sorry.
![](http://farm4.static.flickr.com/3516/4006388183_2bb01957a2.jpg)
![](http://farm3.static.flickr.com/2489/4007154074_31a44c8bee.jpg)
So thank goodness for these Brussels sprouts and the thick stalk they grew on. They looked so odd and straight-from-the-earth, I just couldn't resist. Of course, my first thought was to drizzle them with olive oil and lemon and roast them -- my simple go-to that has gone from simple to just plain boring. I couldn't show up here with another lemony roasted vegetable. So I turned to Molly of Orangette and, lo and behold, she had the recipe for me: Cream-braised Brussels sprouts.
![](http://farm3.static.flickr.com/2469/4007154402_5a009874e0.jpg)
This recipe is meant as a side dish to accompany a large bird or ham or other meat to be eaten during the holidays, and let me tell you -- once those Brussels sprouts were simmering in cream on the stove, my apartment filled with the smell of Thanksgiving. The sprouts had become layers of soft, creamy blankets, and when I took my first few bites, I couldn't help but imagine swimming in a bed of quilts and pillows and having to eat my way out.
Forget waiting for the holidays. A dish like this is welcome anytime -- even a rainy, windy Saturday afternoon in October, with nothing to serve it with but leftover chicken, and nothing much to celebrate besides the simplicity and comfort of it all.
![cream-braised brussels sprouts](http://farm3.static.flickr.com/2612/4007154688_09dce06c93.jpg)
Find the recipe here.
Oh, how lovely, and what a perfect way to come back to us. I don't know if I've ever even had Brussels sprouts, but now I want to.
ReplyDeleteJacqui, So glad you're back! We are brussels sprouts fans, and I have been roasting them for years (my recipe inspired by the Barefoot Contessa). I can't wait to try your version. Thanks!
ReplyDeleteshanna - you should try them! they're like mini cabbages.
ReplyDeletemrs. p - i still want to try roasting them because although this dish is delicious (and makes really good leftovers), it's extremely rich. be sure not to make it alongside anything too heavy!
I love brussels sprouts and with all the creme these look amazing! I can't wait until the holidays to try this one!
ReplyDeleteantonietta - hey, you don't have to wait for the holidays to make them! try them on a random saturday and consider it a trial run. :)
ReplyDelete