0 recipes from contoocook and beyond


one l0-oz. bag very small (l/2 to 3/4″ diameter) white pearl onions unpeeled
l-l/2 lbs. small brussell sproute trimmed
3 tbsps. (or more) prepared white horseradish
2 tsp. flour
l/8 tsp. ground allspice
3/4 cup whipping cream
3 tbsps. butter
l tsp. chopped fresh thyme
Cook onions in large pot of boiling salted water until tender, about 5 mins. Using large srainer transfer onions to bowl; set aside to cool. Returnwater to boil, add more salt. Add brussels sprouts and boil until just tender about 6 mins. Drain well; cool. Peel onions leaving core intact. Cut brussells sprouts in half thru root end. (Can be prepared l day ahead. Combine veggies in med bowl, cover and chill). Whisk 3 tbsps. horseradish, flour and allspice in small bowl to blend; whisk in whipping cream. Melt butter in heavy large skillet over med heat. Add chopped thyme and stir 30 seconds. Add veggies and saute until heated thru about 4 mins. Add cream mixture and cook until veggies are coated and cream mixture is reduced to glaze stirring often about 3 mins. Season to taste with s&p, adding more horseradish by l/4 tsp. if desired. Transfer beggies to bowl.
Serves 8 Bon Appetit Nov. 2002

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