The Crisper Whisperer: Two Mollys' Cream-Braised Brussels Sprouts Recipe

• 1 1/4 pounds Brussels sprouts
• 2 tablespoons butter
• 1/4 teaspoon salt
• 1 cup heavy cream
• 1 tablespoon freshly squeezed lemon juice, plus more to taste
• Freshly ground black pepper

1. Trim the stems and any undesirable outer leaves from the Brussels sprouts. Cut each sprout lengthwise into quarters (from top to stem end).
2. Melt the butter in a large skillet over medium-high heat. (You'll need to cover the pan later, so choose one with a lid.) Add the Brussels sprouts and sprinkle with the salt. Cook, stirring occasionally, for about 5 minutes, until the sprouts are nicely caramelized in spots.
3. Add the cream, stir to coat all the sprouts, then cover the pan and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, until the sprouts are just tender in the center.
4. Stir in the lemon juice and simmer, uncovered, for an additional minute or two, until the cream has thickened enough to cling loosely to the sprouts. Sprinkle with a little more salt and some freshly ground black pepper. Serve at once.

brussels, butter, salt, heavy cream, freshly squeezed lemon juice, freshly ground black pepper

Taken from www.seriouseats.com/recipes/2010/02/crisper-whisperer-mollys-and-mollys-cream-braised-brussels-sprouts-recipe.html (may not work)