Brusels Sprouts, Criminis and Red Potatos in a Light Cream Broth Recipe kchurchill5

• 1 lb/20 small brussels sprouts cut in half, leave the stem on so they don't fall apart
• 1/2 lb small red potatoes about 10 cut in half
• 3 scallions diced
• 10 crimini mushrooms cut in 3 slices each
• 1 can 15 oz chicken or veggie broth
• 1/2 cup heavy cream
• 2 teaspoons minced garlic
• 1/4 teaspoon nutmeg
• 1 teaspoons fresh thyme chopped fine
• 2 tablespoons fresh parsley chopped fine
• Salt and pepper to taste
• 1 teaspoon olive oil and butter to saute vegetables

1. Prepare the sprouts but peeling the outer leave and then cutting in half leaving the outer leaf.
2. Melt the butter and add the olive oil.
3. Then saute the garlic in the olive oil and add the potatoes and sprouts.
4. Brown for 2-3 minutes.
5. Then add the broth and simmer on medium low until the sprouts and potatoes are about 1/2 way done 7-8 minutes, soft but not too soft.
6. Add the mushrooms, and cook another 5 minutes until all the vegetables are soft but not over cooked.
7. Most of the broth should be gone by now which is fine.
8. Add the seasoning and herbs and heavy cream and stir.
9. Cook 2-3 minutes until it naturally thickens.
10. Serve.
11. A nice topping is some Romano or Parmesan if you like.
12. Perfect as is.

brussels sprouts, red potatoes, scallions, crimini mushrooms, chicken, heavy cream, garlic, nutmeg, thyme, parsley, salt, olive oil

Taken from www.chowhound.com/recipes/brusels-sprouts-criminis-red-potatos-light-cream-broth-18689 (may not work)