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Brussels Sprouts with Horseradish Sauce

1 pound fresh Brussels sprouts, trimmed and quartered (or halved if small)

HOW TO TRIM BRUSSELS SPROUTS: Wash the sprouts under running water. Slice off the stem end about 1/4 way into the sprout, then remove the outer leaves. Check to see that the remaining sprout is completely clean and the leaves unblemished, if not wash again and remove another layer of outer leaves. Quarter (or halve, if small) the sprouts, cutting right through the core. This step can be done several hours, even a day before. It's the only redeeming feature about cleaning Brussels sprouts!

1/2 cup chicken or vegetable broth Salt
1/2 cup sour cream 1 tablespoon horseradish

In a skillet large enough to mostly keep the sprouts in a single layer (and that can be covered), add the sprouts and chicken broth. Toss to sprouts with liquid. Cover and bring to a boil (hard to see, I know) and then cook for 3 minutes. Uncover and carefully cook til liquid boils off and Brussels sprouts are done. Season with salt to taste. Mix sour cream and horseradish together in a small bowl, then turn into the Brussels sprouts, turning gently so not to tear apart them apart. Let warm through. Transfer to a warm (preferably, to hold the heat a bit better) serving dish, season with pepper and serve.