Adapted from All About Braising by Molly Stevens
1 1/4 lb. Brussels sprouts
3 tbsp. unsalted butter
1/4 tsp. coarse sea salt, plus more to taste
1 c. heavy cream
1 tbsp. fresh lemon juice, or more to taste
First,
prep the Brussels sprouts. Trim the stem end of each sprout and pull
off any ragged or nasty outer leaves. Cut the sprouts in half from stem
end to tip, and then cut each half in half again. Ultimately, you want
little wedges. In a large (12-inch) skillet, melt the butter over
medium-high heat. Add the Brussels sprouts and salt. Cook, stirring
occasionally, until the sprouts are nicely browned in spots, about 5
minutes or so. I like mine to get some good color here, so that they
have a sweetly caramelized flavor. Pour in the cream, stir to mix, and
then cover the pot. Reduce the heat to low or medium low: you want to
keep the pan at a slow simmer. Braise until the sprouts are tender
enough to be pierced easily with the tip of a paring knife, about 30-35
minutes. The cream will have reduced some and will have taken on a
creamy tan color. Remove the lid, and stir in the lemon juice. Taste
for seasoning, and adjust as necessary. Let the pan simmer, uncovered,
for a minute or two to thicken the cream to a glaze that loosely coats
the sprouts. Serve immediately. Yield: 4 to 6 servings.
