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Delight Gluten-Free

The authority on gluten-free living.

Brussels Sprouts in Cream Sauce

Brussels Sprouts in Cream Sauce

This rich dish is worth the splurge and a good side to try to sway people who aren’t the biggest Brussels sprouts fan.

This recipe is: Corn-Free, Egg-Free, Gluten-Free, Nut-Free, Rice-Free, Soy-Free

Yields: 4

Total Time: 30 mins

Prep Time: 15 mins


Ingredients

  • 1 pound Brussels sprouts
  • 2 teaspoons unsalted butter
  • 1/8 teaspoon salt
  • ¼ teaspoon minced garlic
  • ¼ cup of dry white wine
  • ¼ cup heavy whipping cream
  • ¼ teaspoon freshly grated nutmeg
  • ¼ cup shredded Gruyere cheese
  • Salt and pepper, to taste

 


Directions
  1. Trim bottoms of Brussels sprouts and loose outer leaves. Cut each sprout in half lengthwise and set aside.
  2. Place butter in a large skillet and warm over medium heat. When the butter has melted, swirl it to cover the bottom of the pan. Add the Brussels sprouts and sprinkle with salt.
  3. Sauté for 5 minutes stirring occasionally. Add the garlic the last 30 seconds of cooking.
  4. Pour white wine over the pan and cover with a lid. Reduce the heat to low and cook about 2 minutes.
  5. Add heavy whipping and stir ingredients to combine. Cover with a lid and cook for 1 additional minute.
  6. Turn off heat, sprinkle Gruyere cheese over the pan and stir to slowly melt the cheese. Add salt and pepper to taste and serve hot.

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