Brussels Sprouts à la Crème

Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 quart Brussels sprouts
  • teaspoons salt
  • 2 tablespoons butter
  • 2 teaspoons finely chopped onion
  • 3 tablespoons all-purpose flour
  • 1 cup Chicken Stock
  • ½ cup light cream
  • teaspoon freshly ground white pepper
  • Dash of grated nutmeg
  • 1 teaspoon chopped parsley


    1. Wash and trim the sprouts. Soak them in four cups cold water containing one teaspoon salt for twenty minutes. Drain.

    2. Cook the sprouts, uncovered, in one inch of fresh boiling water containing one teaspoon salt for five minutes. Cover and continue cooking for ten to fifteen minutes, until tender. Drain.

    3. Melt the butter in a saucepan and cook the onion in it until soft but not brown. Add the flour and stir and cook until it turns golden.

    4. Stir in the stock, cream, remaining salt, the white pepper and nutmeg. Cook over low heat, stirring constantly, until thickened. Stir in chopped parsley. Serve the cream sauce over the Brussels sprouts.