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Creamed Brussels Sprouts and Pearl Onions with Wild Flower Honey

Creamed Brussels Sprouts and Pearl Onions with Wild Flower Honey
  • 4.00 / 5 5
2 votes, 4.00 avg. rating (81% score)
Published in Nov 2004
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Total Time: 25

Yield: 6 servings

During testing, our staff proclaimed that these were the most delicious Brussels sprouts they’d ever had. To save time, you can easily substitute frozen Brussels sprouts and pearl onions.

Ingredients:

3-1/2 cups Brussels sprouts
1-1/4 cups pearl onions, blanched and peeled
1 tablespoon vegetable oil
1/4 cup minced shallots
1 teaspoon minced fresh ginger
1/2 teaspoon chopped fresh thyme
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup brandy, Calvados, or Cognac
1 cup heavy cream
2 tablespoons wild flower honey
2 teaspoons apple cider vinegar

Instructions:

Peel, quarter, and blanch the Brussels sprouts in boiling salted water. Plunge into an ice water bath to stop cooking. Drain and set aside.

In a medium frying pan over moderate heat, saut

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2 Responses to Creamed Brussels Sprouts and Pearl Onions with Wild Flower Honey

  1. MARY SEAGER December 26, 2004 at 6:38 pm #

    We usually want really fresh vegetables unadorned – this recipe doesn’t cover up, but instead enhances, the quality of really good Brussel sprouts.

    Reply
  2. Anonymous November 15, 2007 at 8:26 pm #

    But leave out the vinegar — that stuff ruins almost every food I like.

    Reply

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