Sauteed Brussels Sprouts With Smoked Paprika Creme

• 14 cup sour cream
• 2 tablespoons heavy cream
• 1 teaspoon smoked paprika
• 18 teaspoon salt (to taste)
• milk, if needed
• 1 tomatoes
• 4 slices baguette
• olive oil
• kosher salt
• 4 tablespoons butter, divided
• 1 12 cups Brussels sprouts, trimmed and quartered
• 3 green onions, cut crosswise on the bias into 1-inch pieces

1. In a medium bowl, whisk together sour cream, heavy cream, smoked paprika and a little salt; taste and adjust seasonings.
2. If desired, thin with milk, 1 tablespoon at a time, so that the mixture has a sauce-like consistency.
3. Next, char the tomato on all sides using a grill pan or grill on medium-high heat; all sides should be blackened and blistered.
4. Once cool enough to handle, crush the tomato.
5. Meanwhile, brush the bread slices with olive oil and season with salt; toast lightly, on both sides, on the grill or grill pan.
6. Now heat a skillet over medium heat, add half the butter, 1/4 teaspoon salt, and the Brussels sprouts; saute until the sprouts begin to brown, stirring or shaking the pan frequently, about 4 minutes.
7. Add 1 tablespoon butter and continue cooking until the sprouts are golden, about 3 minutes; add remaining butter, a pinch of salt, toss.
8. Toss in the green onions and stir in the crushed tomato.
9. By now the sprouts should be a rich golden to deep brown color on all sides; the tomato sauce should not be to soupy (let it cook down a few minutes and thicken).
10. To serve: divide the baguette slices to two serving dishes, spoon on the Brussels sprouts, and drizzle with the paprika cream.

sour cream, heavy cream, paprika, salt, milk, tomatoes, baguette, olive oil, kosher salt, butter, brussels sprouts, green onions

Taken from www.food.com/recipe/sauteed-brussels-sprouts-with-smoked-paprika-creme-469385 (may not work)