R E C I P E S

Brussels Sprouts with Marsala and Horseradish Cream Sauce

By Sandy Oliver

This is mostly about the sauce. You may wish to cut the sprouts in half to allow the sauce to seep into the layers.

 

1 pound (500 gr) brussels sprouts

1 tablespoon butter or olive oil

1 shallot, chopped 

1 cup (250 ml) heavy cream

¼ cup (60 ml) Marsala

1 tablespoon or more prepared, or freshly grated, horseradish

a grating of nutmeg

salt and pepper

 

Trim the sprouts, taking off the tough outer leaves. Cut them in half if you wish. Steam them until they are just fork-tender, about 15 minutes for whole sprouts. Heat the butter or oil in a sauté pan and cook the shallot in it until soft, about 3 minutes. Add the cream and Marsala, and simmer until the cream is reduced slightly. Stir in the horseradish and nutmeg, and season with salt and pepper. Put the brussels sprouts in the sauté pan, and toss to coat them with the sauce. Heat them through, taste, and adjust seasonings as needed. Serves 5 to 6.

From issue 90

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