+

Brusels Sprouts, Criminis and Red Potatos in a Light Cream Broth

Sign up to save this recipe to your profile Sign Up Now ›
Serve 4-6 Easy
Total: Active:
0 Ratings 

Ingredients (12)

  • 1 lb/20 small brussels sprouts cut in half, leave the stem on so they don't fall apart
  • 1/2 lb small red potatoes about 10 cut in half
  • 3 scallions diced
  • 10 crimini mushrooms cut in 3 slices each
  • 1 can 15 oz chicken or veggie broth
  • 1/2 cup heavy cream
  • 2 teaspoons minced garlic
  • 1/4 teaspoon nutmeg
  • 1 teaspoons fresh thyme chopped fine
  • 2 tablespoons fresh parsley chopped fine
  • Salt and pepper to taste
  • 1 teaspoon olive oil and butter to saute vegetables
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Brusels Sprouts, Criminis and Red Potatos in a Light Cream Broth

This takes great fresh vegetables and makes a wonderful simple side dish. The potatoes and sprouts are cooked in broth till lightly soft then the scallions and mushrooms are added for a great flavor, some fresh herbs and then a light addition of cream, just a bit for a creamy texture. I love to serve this with some diced pancetta as a topping (optional) a fresh tomato slice broiled with some gruyere cheese and topped on each serving.

Instructions

  1. 1Prepare the sprouts but peeling the outer leave and then cutting in half leaving the outer leaf.

Also clean and cut the potatoes in half

  1. 1Melt the butter and add the olive oil. Then saute the garlic in the olive oil and add the potatoes and sprouts. Brown for 2-3 minutes.
  2. 2Then add the broth and simmer on medium low until the sprouts and potatoes are about 1/2 way done 7-8 minutes, soft but not too soft. Add the mushrooms, and cook another 5 minutes until all the vegetables are soft but not “over cooked.” Most of the broth should be gone by now which is fine. Add the seasoning and herbs and heavy cream and stir. Cook 2-3 minutes until it naturally thickens.
  3. 3Serve. A nice topping is some Romano or Parmesan if you like. Perfect as is.
Load Comments

Recommended from Chowhound

Tired of Pumpkin? This Genoise Cake with Cranberry Curd Filling Is the Move
Food News

Tired of Pumpkin? This Genoise Cake with Cranberry Curd Filling Is the Move

by Amy Schulman | Let’s get one thing on the record: Cakes may be easy to bake, but they’re certainly tough to decorate...

Birria Red Tacos Prove Soaking Your Tortillas Is a Genius Move
Food Trends

Birria Red Tacos Prove Soaking Your Tortillas Is a Genius Move

by David Klein | Learn how to make birria tacos at home and you’ll never go back to your usual naked tortilla. A taco...

9 Short Rib Recipes to Feast on All Fall & Winter
Recipe Round-Ups

9 Short Rib Recipes to Feast on All Fall & Winter

by David Klein | Any way you cut it, short ribs satisfy with a juicy layer of fat that adds gobs of delicious beefy...