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Braised Brussels Sprouts, two ways

Many people who dislike brussels sprouts have just had unfortunately been exposed to poorly-cooked sprouts-- mushy, over-cooked, and bitter. But these tiny cabbages can have a wonderful bite, a nutty flavor, and are packed with healthful benefits if prepared well. Oven roasting at a hight temp is one great method, but here are two variations on braising them on the stove-top.

 1 lb brussels sprouts, outside leaves and stem end trimmed
Cream-Braised Brussels Sprouts
 1 cup cream
 0.50 tsp salt
 nutmeg and black pepper
Brandied Brussels Sprouts and Cranberries
 0.50 cup brandy
 0.25 cup water
 0.25 cup fresh or dried cranberries (if using dried, pre-soak in 1/2 cup boiling water.)
 0.25 tsp salt
 0.50 cup toasted and chopped chestnuts or hazelnuts
For Cream Braised Sprouts

Bring sprouts, cream and salt to a simmer in a small saucepan. Then cover with a tight-fitting lid, lower the heat, and cook until you can easily pierce the sprout all the way through with a sharp knife-tip (12 minutes.) Remove from heat and spoon sprouts and cream into a serving dish, and crack some pepper and nutmeg over top.

For Brandied Srpouts with Cranberries

Bring all ingredients (except nuts) to a boil, and then cover with a tight-fitting lid and reduce heat to a simmer. Simmer until sprouts are easily pierced with a knife all the way through, about 10 min. Drain, toss with nuts and a splash of oil, and serve warm.