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Brussels Sprouts and Pearl Onions in Horseradish Cream
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| yield: Makes 8 servings ingredients | |
| 1 10-ounce bag | very small, (1/2- to 3/4-inch-diameter) white pearl onions, unpeeled |
| 1 1/2 pounds | small brussels sprouts, trimmed |
| 3 tablespoons (or more) | prepared white horseradish |
| 2 teaspoons | all purpose flour |
| 1/8 teaspoon | ground allspice |
| 3/4 cup | whipping cream |
| 3 tablespoons | butter |
| 1 teaspoon | chopped fresh thyme |
| Fresh thyme sprigs, (optional) | |
preparation
Cook onions in large pot of boiling salted water until tender, about 5 minutes. Using large strainer, transfer onions to bowl; set aside to cool. Return water to boil; add more salt. Add brussels sprouts and boil until just tender, about 6 minutes. Drain well; cool. Peel onions, leaving core intact. Cut brussels sprouts in half through root end. (Can be prepared 1 day ahead. Combine vegetables in medium bowl; cover and chill.)
Whisk 3 tablespoons horseradish, flour, and allspice in small bowl to blend; whisk in whipping cream. Melt butter in heavy large skillet over medium heat. Add chopped thyme and stir 30 seconds. Add vegetables and sauté until heated through, about 4 minutes. Add cream mixture and cook until vegetables are coated and cream mixture is reduced to glaze, stirring often, about 3 minutes. Season to taste with salt and pepper, adding more horseradish by 1/4 teaspoonfuls, if desired. Transfer vegetables to bowl. Garnish with thyme sprigs, if desired.
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