My parents had Thanksgiving dinner with some old friends this year and after the meal was over, my mom called me to rave about the Brussels Sprouts that Lucy, the friends' daughter, had made. Lucy has two young sons and had made these sprouts in the hopes that her boys would eat them. She put a lot of effort into them, removing each leaf from every small sprout head in order to get a kid-friendly consistency. When she gave my mom the recipe, she stressed that one does not have to go to such labor-intensive lengths in order to make this dish.
The way we did it last night was to chop 2 pounds of sprouts into eighths (quarter them and then halve the quarters), which took some time but was worth it in terms of cooking speed. In a large skillet, I sauteed four thinly sliced leeks (they were fairly small leeks, total yield was about 1 1/2 cups) and two chopped shallots in a couple teaspoons of olive oil. Then the chopped sprouts went in, along with a sprig's worth of minced rosemary. When the started to get a little dry, I added about half a cup of chicken stock (there happened to be some around, otherwise I would have used water). Cover until soft. At the very end, add 1/4 teaspoon of freshly grated nutmeg and 1/2 a cup of cream or half and half. Lastly add salt and pepper to taste.
They were so good and while they felt a little decadent, they weren't overwhelmingly rich. I think these are going to end up on the table come Christmas dinner.
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