Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 1 bag very small 1/2" to 3/4" dia white pearl onions - (10 ounce) unpeeled
- 1 1/2 lb small brussels sprouts trimmed
- 3 Tbsp. prepared white horseradish more to taste
- 2 tsp all-purpose flour
- 1/8 tsp grnd allspice
- 3/4 c. whipping cream
- 3 Tbsp. butter
- 1 tsp minced fresh thyme Salt to taste Freshly-grnd black pepper to taste Fresh thyme sprigs (optional)
Direcciones
- Cook onions in large pot of boiling salted water till tender, about 5 min. Using large strainer, transfer onions to bowl; set aside to cold.
- Return water to boil; add in more salt. Add in brussels sprouts and boil till just tender, about 6 min. Drain well; cold.
- Peel onions, leaving core intact. Cut brussels sprouts in half through root end. (Can be prepared 1 day ahead. Combine vegetables in medium bowl; cover and chill.)
- Whisk 3 Tbsp. horseradish, flour, and allspice in small bowl to blend; whisk in whipping cream.
- Heat butter in heavy large skillet over medium heat. Add in minced thyme and stir 30 seconds. Add in vegetables and saute/fry till heated through, about 4 min.
- Add in cream mix and cook till vegetables are coated and cream mix is reduced to glaze, stirring often, about 3 min. Season to taste with salt and pepper, adding more horseradish by 1/4 teaspoonfuls, if you like.
- Transfer vegetables to bowl. Garnish with thyme sprigs, if you like.
- This recipe yields 8 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 8 servings | |
| Calories 115 | |
| Calories from Fat 77 | 67% |
| Total Fat 8.76g | 11% |
| Saturated Fat 5.38g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 72mg | 3% |
| Potassium 322mg | 9% |
| Total Carbs 8.32g | 2% |
| Dietary Fiber 3.1g | 10% |
| Sugars 2.15g | 1% |
| Protein 3.0g | 5% |
