German Brussel Sprouts Recipes

German Brussel Sprouts

• 1 lb. Brussels Sprouts, frozen
  
• 1 - 2 tbsp. butter
  
• 1/4 cup milk or cream
  
• salt, pepper

• Place frozen sprouts in pot with enough water to just cover them. Add 1/2 tsp. salt
  
• Bring to boil, cover, and simmer until tender, about 5 - 8 minutes
  
• Drain
  
• Add butter, stir to melt. Add milk (or cream) and stir. The milk should absorb into the sprouts
  
• Season with freshly ground pepper (I use lots) and extra salt if needed
  
• Serves 4

• For extra flavor, use cream (5%, !0% or higher) instead of milk and add extra butter
  
• Sprinkle with Parmesan cheese
  
• Add fried bacon bits
  
• Cooking the sprouts until they are very tender and then stirring so they break apart, helps them absorb more of the butter and cream -- a real rich treat! (you may need to add more cream if they appear too dry)
  
• If using fresh Brussels sprouts, trim them and cut a crisscross incision in the base of each sprout to encourage even cooking. These will take a little longer to cook, about 10 minutes