Julia Child Chopped Brussels Sprouts In Cream Food

JULIA CHILD CHOPPED BRUSSELS SPROUTS IN CREAM

Steps:

• If you can, get your brussels sprouts from a store that sells them loose in bins; pick out the smaller, tight sprouts.
• To prepare the sprouts, clean and trim the sprouts, removing the bottom stem and tougher outside leaves (very important!).
• Put the sprouts into a food processor and whir, in batches if necessary, until they are roughly chopped.
• In a large sauté pan over medium heat, melt the butter; add the chopped sprouts and sauté, stirring frequently, until just tender, about 5 minutes.
• Add the cream to the pan and bring to a simmer; cook for 8 to 10 minutes, stirring occasionally, until the chopped sprouts are tender and have absorbed most of the cream.
• Season to taste with salt and freshly ground pepper, then place in serving dish and garnish with parsley.

BRUSSELS SPROUTS IN MORILLA CREAM

Steps:

• Melt 2 tablespoons of the butter in a large heavy saucepan over medium-high heat. Add the Brussels sprouts and stir for 1 minute to coat them with the butter. Add the broth, cover and simmer for 7 minutes, or until the Brussels sprouts are tender. Uncover and continue to simmer for 4 minutes or until all of the broth evaporates. Transfer the Brussels sprouts to a medium bowl.
• Melt the remaining 1 tablespoon butter in the same pan. Add the sunflower seeds, scallions and chile and saute for 2 minutes, or until the nuts are toasted and the chile is tender. Stir in the cream and bring to a boil. Reduce the heat and return the Brussels sprouts to the pan. Toss to coat with the cream and season the Brussels sprouts to taste with salt and pepper.

JULIA CHILD'S GRATED ZUCCHINI SAUTEED IN BUTTER AND SHALLOTS

Steps:

• Grate the zucchini and measure.
• For each two cups of zucchini toss with 1 tsp salt.
• Let squash drain in a colander for 3 to 4 minutes or until you are ready to begin cooking. If too salty rinse and drain again.
• Squeeze in a clean kitchen towel until most liquid is pressed out.
• In a skillet heat 2 Tbsp butter and the olive oil.
• Saute the shallots/scallions briefly.
• Add the zucchini and toss, cooking about 4 minues or until tender.
• Serve.
• More Mediterranean:.
• Add a little more olive oil and minced garlic.
• Richer:.
• Stir in 1 cup creme fraiche or heavy cream and simmer until the cream has been absorbed.

CREAMED SPROUTS

Steps:

• Cook the Brussels sprouts in a saucepan of boiling salted water for 8-10 mins until tender, then drain and cool in iced water or under the cold tap. Drain well.
• Fry bacon gently in a large frying pan for 4 mins until starting to crisp, then throw in the chestnut pieces and cook until toasted. Add the sprouts and crème fraîche, season, then turn the heat up to boil the cream until it coats the sprouts. Tip into a serving dish and serve straight away.