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Recipe

Brussels Sprouts with Crème Fraîche and Pistachios

Scott Phillips

Servings: 6

Separating Brussels sprouts into individual leaves is more time-consuming than simply cutting them in half, but the super-tender texture that results is worth it. Fortunately, you can do the work well ahead of cooking. For a simpler, more casual variation on this recipe, see Brussels Sprouts with Lemon and Thyme.

Ingredients

  • 1-1/4 lb. Brussels sprouts
  • 2 Tbs. unsalted butter
  • 1/3 cup finely chopped shallot (from 1 large shallot)
  • Kosher salt
  • 1 tsp. finely grated lemon zest
  • 2 tsp. finely chopped fresh thyme
  • 1/2 cup crème fraîche
  • Freshly ground black pepper
  • 1/2 cup shelled salted pistachios, lightly toasted and coarsely chopped

Nutritional Information

  • Calories (kcal) : 210
  • Fat Calories (kcal): 140
  • Fat (g): 16
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 25
  • Sodium (mg): 220
  • Carbohydrates (g): 13
  • Fiber (g): 4
  • Protein (g): 6

Preparation

  • Trim the bases and separate the leaves of the Brussels sprouts by hand. Melt the butter in a 12-inch skillet over medium heat. Add the Brussels sprouts and shallots, stirring occasionally until just tender and browned in spots, 5 to 8 minutes.
  • Stir in the lemon zest and thyme. Add the crème fraîche and stir to coat. Season to taste with salt and pepper, and serve garnished with the pistachios.

Reviews

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Reviews

  • Deb76 | 11/27/2015

    Made this for Thanksgiving. Excellent! I little time consuming to separate leaves but the results in tender leaves and not as strong of a brussel sprout flavor for those who are not fans. I used Mexican sour cream because I forgot to get the creme fraiche and it worked great. Served 12 people with rave reviews.

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