Bon Appetit/November 2002

Brussels Sprouts and Pearl Onions in Horseradish Cream
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 10-ounce bag very small (1/2 to 3/4-inch-diameter) white pearl onions, unpeeled 1-1/2 pounds small brussels sprouts, trimmed 3 tablespoons (or more) prepared white horseradish
2 teaspoons all purpose flour 1/8 teaspoon ground allspice 3/4 cup whipping cream
3 tablespoons butter 1 teaspoon chopped fresh thyme fresh thyme sprigs (optional)



1 Cook onions in large pot of boiling salted water until tender, about 5 minutes. Using large strainer, transfer onions to bowl; set aside to cool. Return water to boil; add more salt. Add brussels sprouts and boil until just tender, about 6 minutes. Drain well; cool. Peel onions, leaving core intact. Cut brussels sprouts in half through root end.
2 Whisk 3 tablespoons horseradish, flour, and allspice in small bowl to blend; whisk in whipping cream. Melt butter in heavy large skillet over medium heat. Add chopped thyme and stir 30 seconds. Add vegetables and saute until heated through, about 4 minutes. Add cream mixture and cook until vegetables are coated and cream mixture is reduced to glaze, stirring often, about 3 minutes. Season to taste with salt and pepper, adding more horseradish by 1/4 teaspoonfuls, if desired. Transfer vegetables to bowl. Garnish with thyme sprigs, if desired.

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