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Brussels Sprouts With Cream

Yield 4 servings


  • 1 pound fresh Brussels sprouts, cleaned
  • 1/2 cup whipping cream
  • 2 tablespoons butter or margarine
  • Nutmeg

How to Make It

  1. 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.

  2. Combine cream and butter; cook over low heat until butter melts. Pour over Brussels sprouts. Sprinkle with nutmeg.

Oxmoor House Homestyle Recipes