Creamed Brussels Sprouts

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Ingredients
            1 tbsp (15 mL) butter
            3 cloves garlic, minced
            2 shallots, thinly sliced
            900 g Brussels sprouts, trimmed and thinly sliced lengthwise
            1/2 cup (125 mL) sodium-reduced chicken broth, or vegetable broth
            2/3 cup (150 mL) whipping cream, (35%)
            1/2 tsp (2 mL) each salt and pepper
In Dutch oven or large skillet, heat butter over medium heat; cook garlic and shallots, stirring often, until fragrant and shallots are softened, about 2 minutes. Add brussels sprouts and broth; cook, stirring often, until softened, about 5 minutes. Stir in cream, salt and pepper; cook, stirring, until reduced and brussels sprouts are tender, about 3 minutes.



Change it up-Creamed Cabbage: Substitute green cabbage for brussels sprouts.

*This was really good! I cooked the mixture in the cream for a lot longer than three minutes. More like 10 minutes, but I had added a bit more cream.

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