- 1 pound fresh Brussels sprouts, cleaned
- 1/2 cup whipping cream
- 2 tablespoons butter or margarine
How to Make It
Place Brussels sprouts with salt water to barely cover in a small Dutch oven. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until tender. Drain; place in a serving dish and keep warm.
Combine cream and butter; cook over low heat until butter melts. Pour over Brussels sprouts. Sprinkle with nutmeg.