Brussels Sprouts in Morilla Cream

Brussels Sprouts in Morilla Cream

3 tablespoons unsalted
butter
2 pounds brussels
sprouts, halved
1 cup chicken broth
½ cup roasted salted
sunflower seeds
3 scallions (white and
pale green parts only),
minced
1 morilla chile, stemmed,
seeded, and very thinly
sliced
½ cup heavy cream
Salt and freshly ground
black pepper

It really is good to eat your brussels sprouts, and this morilla cream
sauce, made with toasted sunflower seeds, will make a believer out
of anyone. My father owns a plantation in San Quintín, Baja, where
he grows and exports vegetables, including brussels sprouts.
When I was young he would bring them home by the overflowing
crateful—leaving me and my mother to come up with new, exciting
ways to prepare them. This is my favorite recipe for serving the
sprouts with a meal. For snacking, I love them coated with a little
olive oil, sea salt, and black pepper and roasted until very crisp.
Melt 2 tablespoons of the butter in a large heavy saucepan
over medium-high heat. Add the brussels sprouts and stir for
1 minute to coat them with the butter. Add the broth, cover, and
simmer for 7 minutes, or until the brussels sprouts are tender.
Uncover and continue to simmer for 4 minutes, or until all of
the broth evaporates. Transfer the brussels sprouts to a
medium bowl.
Melt the remaining 1 tablespoon butter in the same pan.
Add the sunflower seeds, scallions, and chile and sauté for
2 minutes, or until the nuts are toasted and the chile is tender.
Stir in the cream and bring to a boil. Reduce the heat, return
the brussels sprouts to the pan, and toss to coat them with the
cream. Season the brussels sprouts to taste with salt and
pepper, and serve.
Serves 4 to 6