• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 6
    OK

    Marcela Valladolid’s Brussels Sprouts in Chile Morita Cream

    Sweet roasted brussel sprouts are doused in a spicy and creamy chile sauce.

     

     

    Marcella Vallolodid is a cookbook author and host of the Food Network’s Mexican Made Easy.


    Ingredients
    3
    tablespoons
    butter
    1 1/2
    pounds
    Brussels sprouts, halved
    1
    cup
    chicken broth
    1/2
    cup
    pine nuts
    1/2
    cup
    scallions, thinly sliced (white and pale green parts only)
    3
    Morita chiles, stemmed, seeded and coarsely chopped
    1/2
    cup
    heavy cream
    Directions
    Melt 2 tablespoons of butter in a large heavy saucepan over medium high heat.
    Add Brussels sprouts and stir for 1 minute to coat them with the butter.
    Add the broth, cover, and simmer for 7 minutes, or until the Brussels sprouts are tender.
    Uncover and continue to simmer for 4 minutes, or until all of the broth evaporates.
    Transfer the Brussels sprouts to a medium bowl.
    Melt remaining 1 tablespoon butter in the same pan. Add pine nuts, scallions and chiles and sauté for 2 minutes, or until nuts are toasted and chiles are tender.
    Stir in the cream and bring to a boil. Reduce the heat and return the Brussels sprouts to the pan, then toss to coat them with the cream.
    Season the Brussels sprouts to taste with salt and pepper, and serve.

    The base number of servings for this recipe is 6
    OK

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