Anton Mosimann's Braised Brussels Sprouts In Cream

• 2 cups heavy cream
• 1 1/2 pounds brussels sprouts
• 1 teaspoon finely minced fresh ginger
• 1 teaspoon finely minced garlic
• Freshly grated nutmeg to taste
• Salt and freshly ground white pepper, if desired

1. Put the cream in a heavy pan over medium-low heat.
2. Bring to a boil and cook at a slow but steady boil until the cream is reduced by one-third and is thick and yellow.
3. Meanwhile, rinse and trim the brussels sprouts.
4. Cut each in quarters and grate or process in a food processor until the sprouts are the consistency of homemade cole slaw.
5. In the food processor, this is best done in two batches, using the on-off pulse mechanism.
6. When the cream is reduced, add the ginger and garlic and mix well.
7. Grate eight or 10 scrapings of nutmeg into the cream, or more if you wish.
8. Add the shredded sprouts and turn in the cream to coat the sprouts well.
9. Return to medium heat and braise, uncovered, stirring and turning frequently, for five to six minutes.
10. The sprouts should be al dente, that is, cooked through but with a crisp bite to them.
11. Check for seasoning, adding salt and freshly ground white pepper if necessary.
12. Serve immediately.

heavy cream, brussels sprouts, fresh ginger, garlic, nutmeg, salt

Taken from cooking.nytimes.com/recipes/1388 (may not work)