The key to cooking Brussels sprouts is
in not overcooking them. The leaves cook faster than the core, so cut an X in
the bottom of the stem for even cooking when cooking the sprouts whole.
As a rule, when Brussels sprouts have lost the bright green color, they are
overcooked and have lost a considerable amount of nutritional value as well.
Depending on size, cooking time should not exceed 7 to 10 minutes weather you
are steaming, braising or boiling. Select sprouts of even size for uniform
cooking. Large sprouts should be cut in half.
Sour Creamed Brussels Sprouts
2 yellow onions, finely chopped
1/4 C. butter
1/2 C. sour cream
1/3 C. heavy cream
1/4 to 1/2 t. salt
dash of pepper
2 lbs. brussels sprouts, trimmed and halved
ground nutmeg, to taste
Start bringing a large pot of salted water to a boil.
Saute onions in butter over medium heat, stirring, until deep golden, about 30
minutes. Reduce heat to very low, then stir in the sour cream, cream, salt and
pepper.
Meanwhile, cook the sprouts, covered, in the boiling water until tender, about
10 minutes. Drain well. Add to the onion sauce and stir gently to mix. Sprinkle
with the nutmeg and serve.
