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Creamed Brussels Sprouts and Pearl Onions with Wild Flower Honey

Creamed Brussels Sprouts and Pearl Onions with Wild Flower Honey
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During testing, our staff proclaimed that these were the most delicious Brussels sprouts they'd ever had. To save time, you can easily substitute frozen Brussels sprouts and pearl onions.

Yield: 6 servings

Preparation Time: 25 minutes

Start to Finish Time: 40 minutes

  • 3-1/2 cups Brussels sprouts
  • 1-1/4 cups pearl onions, blanched and peeled
  • 1 tablespoon vegetable oil
  • 1/4 cup minced shallots
  • 1 teaspoon minced fresh ginger
  • 1/2 teaspoon chopped fresh thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup brandy, Calvados, or Cognac
  • 1 cup heavy cream
  • 2 tablespoons wild flower honey
  • 2 teaspoons apple cider vinegar

Peel, quarter, and blanch the Brussels sprouts in boiling salted water. Plunge into an ice water bath to stop cooking. Drain and set aside.

In a medium frying pan over moderate heat, saute onions in the vegetable oil until they caramelize nicely, about 8 to 10 minutes. Add shallots, ginger, and thyme. Season with salt and pepper and saute 3 to 4 minutes longer.

Add the brandy (or equivalent) to the pan, let warm briefly, then remove pan from the burner. Working very carefully, light the liquor with a long match and allow the liquid to reduce. As a safety measure, keep a lid nearby to douse the flames if needed; the liquor will flame about 15 to 30 seconds before going out on its own. Add cream, honey, and vinegar, then simmer until the sauce thickens about 4 minutes. Add the brussels sprouts and stir. Season with salt and pepper to taste. Garnish with fresh herbs, if desired.

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