1 lb. Brussels sprouts, trimmed, an x cut in each stem
1 1/2 cups milk
1 Tbs. unsalted butter
1/3 cup heavy or whipping cream
salt and freshly ground black pepper
1. Cook Brussels Sprouts in boiling salt water for 10 minutes. Drain.
2. In a medium saucepan slowly heat the milk to boiling; do not scorch. Stir in Brussels Sprouts. Simmer, uncovered, over medium-low heat until almost all the milk has evaporated, about 30 minutes.
3. Add the butter and cream to the Brussels Sprouts. Continue to cook until warmed through, 4 to 5 minutes. Add salt and pepper to taste.
