Brussels Sprouts In Lemon Cream |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Adapted from VIP III cookbook, this is a great side for any light meat or seafood dish. The recipe was originally for cauliflower, but I like it for the sprouts. Ingredients:
1 lb package brussels spouts cut in half and trimmed |
2 tablespoon butter |
8 ounce package cream cheese softened |
1/4 cup half-and-half cream |
1 packet bouillon powder (can substitute with 1/2 to 1 tsp powder) |
juice of 1 lemon |
1/4 cup parmesan cheese grated |
grated rind of 1 lemon |
Directions:
1. Bring 5 Quarts of salted water to a boil in a 12 qt. pot.
2. Place trimmed Brussels Sprouts in a basket and steam, 3 to 5 minutes until crisp tender. Rinse and drain under cold water. Let stand to drain throughly (Note: may need to towel off to remove excess moisture).
3. Place sprouts in a shallow casserole dish, set aside.
4. Preheat over to 350 F.
5. In a med. sauce pan at medium low heat, melt butter, then add cream cheese and whisk until smooth.
6. Add bouillon powder and lemon juice and whisk until incorporated.
7. Pour over sprouts in casserole dish.
8. Dust with Parmesan cheese, fresh ground pepper, and lemon rind.
9. Place in oven and bake until bubbly and lightly brown on top, ~ 25 minutes.
10. Remove from oven, allow to settle. Serve as a side dish.
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