Time: 25 minutes
2 tbsp. butter, divide
0.7 kg brussels sprouts cut in half
1 tbsp. chicken broth
0.5 tbsp. finely chopped green onions (only white and light green parts)
2 blanched peppers, peeled stalks, and seeds, coarsely chopped
0.5 tbsp. pine nuts
0.5 tbsp. fat cream
- In a large saucepan with a thick bottom over medium heat, melt 1 tbsp of butter. Add Brussels sprouts and mix until it is covered with oil, 1 minute. Pour in the broth, cover, and simmer until the Brussels sprouts are soft, about 7 minutes. Remove the lid and continue cooking until the entire broth has evaporated for about 4 minutes. Transfer Brussels sprouts to a medium-sized bowl.
- Melt the remaining 1 tbsp of butter in the same pan. Add green onions, chili peppers, and pine nuts. Fry until nuts are browned and pepper is soft about 2 minutes. Add cream and bring to a boil. Reduce the heat, return the Brussels sprouts to the pan, and mix to coat with cream. Salt and pepper to taste, and serve.