Brussels Sprouts And Pearl Onions In Horseradish Cream

By á-170456

Ingredients

• 1 bag very small 1/2" to 3/4" dia
• white pearl onions - (10 oz) unpeeled
• 1 1/2 pounds small brussels sprouts trimmed
• 3 tablespoons prepared white horseradish more to taste
• 2 teaspoons all-purpose flour
• 1/8 teaspoon ground allspice
• 3/4 cup whipping cream
• 3 tablespoons butter
• 1 teaspoon chopped fresh thyme
• Salt to taste
• Freshly-ground black pepper to taste
• Fresh thyme sprigs (optional)

Details

Servings 8

Preparation

Step 1

Cook onions in large pot of boiling salted water until tender, about 5 minutes. Using large strainer, transfer onions to bowl; set aside to cool.

Return water to boil; add more salt. Add brussels sprouts and boil until just tender, about 6 minutes. Drain well; cool.

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 tablespoons horseradish, flour, and allspice in small bowl to blend; whisk in whipping cream.

Melt butter in heavy large skillet over medium heat. Add chopped thyme and stir 30 seconds. Add vegetables and sauté until heated through, about 4 minutes.

Add cream mixture and cook until vegetables are coated and cream mixture is reduced to glaze, stirring often, about 3 minutes. Season to taste with salt and pepper, adding more horseradish by 1/4 teaspoonfuls, if desired.

Transfer vegetables to bowl. Garnish with thyme sprigs, if desired.

This recipe yields 8 servings.