A bright splash of fresh lemon and plenty of butter give this humble sprout a dash of pluck and panache that would be extra delicious paired with a mild, milky fish like sole or grouper.
Ingredients
- 1 pound (450 g) fresh Brussels sprouts, trimmed and cut into roughly equal sizes (halved or quartered)
- 1 small shallot, peeled and quartered
- 1 cup (240 ml) low-sodium chicken stock
- 1 teaspoon kosher or sea salt
- ½ teaspoon ground black pepper
- 2 tablespoons unsalted butter
- ½ lemon juice (about 2 tablespoons)
- 1 tablespoon half-and-half
How to Make It
- Place the Brussels sprouts in a medium pot with the shallot, stock, salt, and pepper. Bring to a boil over high heat, reduce to a simmer over medium and cook for 35–40 minutes, uncovered, until very tender.
- Place the sprouts, shallot, and all of the cooking liquid in a food processor fitted with a metal blade. Purée until smooth. Pulse in the butter, lemon juice, and half-and-half. Serve hot with a pat of butter melting on the top. Reheats very well in the microwave or over a water bath.
