Brussels Sprouts Filled with Herb Cream

Servings: 6 to 8 » Preparation: 20 min + 1h to rest » Cooking: 20 mins » Level: Medium
Ingredients:
  • 1 lb (500 g) fresh or frozen Brussels sprouts
  • 1 tablespoon white wine vinegar
  • ¼ cup (60 g) butter
  • 1 clove garlic, finely chopped
  • 4 tablespoons finely chopped mixed fresh herbs (parsley, dill, basil, tarragon, marjoram, etc)
  • ¼ cup (60 ml) heavy (doule) cream
  • Salt and freshly ground black pepper
  • 1 small red bell pepper (capsicum) cleaned and cut in tiny squares, to garnish

Procedure:
  1. Cook the sprouts and vinegar in a large pan of slightly salted, boiling water until just tender, 5-7 minutes. Drain well
  2. Coarsely chop one-third of the brusseld sprout. Use a teaspoon to hollow the centers out of the remaining sprouts
  3. Heat 2 tablespoons of butter in a large frying pan and sauté the garlic until pale gold, 2-3 minutes
  4. Add the chopped sprouts, herbs, and cream. Season with salt and pepper and simmer over low heat, stirring frequently, for 10 minutes
  5. Use a teaspoon to fill the sprouts. Top each sprout with small piece of bell pepper
  6. Serve hot or at room temperature