Brussels Sprouts And Pearl Onions In Horseradish Cream Recipe

• 1 bag very small 1/2" to 3/4" dia white pearl onions - (10 ounce) unpeeled
• 1 1/2 lb small brussels sprouts trimmed
• 3 Tbsp. prepared white horseradish more to taste
• 2 tsp all-purpose flour
• 1/8 tsp grnd allspice
• 3/4 c. whipping cream
• 3 Tbsp. butter
• 1 tsp minced fresh thyme Salt to taste Freshly-grnd black pepper to taste Fresh thyme sprigs (optional)

1. Cook onions in large pot of boiling salted water till tender, about 5 min.
2. Using large strainer, transfer onions to bowl; set aside to cold.
3. Return water to boil; add in more salt.
4. Add in brussels sprouts and boil till just tender, about 6 min.
5. Drain well; cold.
6. Peel onions, leaving core intact.
7. Cut brussels sprouts in half through root end.
8. (Can be prepared 1 day ahead.
9. Combine vegetables in medium bowl; cover and chill.)
10. Whisk 3 Tbsp.
11. horseradish, flour, and allspice in small bowl to blend; whisk in whipping cream.
12. Heat butter in heavy large skillet over medium heat.
13. Add in minced thyme and stir 30 seconds.
14. Add in vegetables and saute/fry till heated through, about 4 min.
15. Add in cream mix and cook till vegetables are coated and cream mix is reduced to glaze, stirring often, about 3 min.
16. Season to taste with salt and pepper, adding more horseradish by 1/4 teaspoonfuls, if you like.
17. Transfer vegetables to bowl.
18. Garnish with thyme sprigs, if you like.
19. This recipe yields 8 servings.

dia white pearl onions, brussels sprouts, flour, allspice, whipping cream, butter, salt

Taken from cookeatshare.com/recipes/brussels-sprouts-and-pearl-onions-in-horseradish-cream-94326 (may not work)