Brussels Sprouts in Morilla Cream

Name: Brussels Sprouts in Morilla Cream
Yield: serves 4 to 6
Ingredients: 3 tablespoons unsalted butter; 2 pounds brussels sprouts, halved; 1 cup chicken broth; 1/2 cup roasted salted sunflower seeds; 3 scallions (white and pale green parts only), minced; 1 morilla chile, stemmed, seeded, and very thinly sliced; 1/2 cup heavy cream; Salt and freshly ground black pepper

December 20, 2011

It really is good to eat your brussels sprouts, and this morilla cream sauce, made with toasted sunflower seeds, will make a believer out of anyone. My father owns a plantation in San Quintín, Baja, where he grows and exports vegetables, including brussels sprouts. When I was young he would bring them home by the overflowing crateful—leaving me and my mother to come up with new, exciting ways to prepare them. This is my favorite recipe for serving the sprouts with a meal. For snacking, I love them coated with a little olive oil, sea salt, and black pepper and roasted until very crisp.

Recipe notes

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