Brussels Sprouts With Fresh Coriander And Lime Juice
|Brussels sprouts||1 1⁄2 Pound|
|Shallots/1 small onion||2|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Beef bouillon cube/Chicken bouillon cube||1⁄4|
|Red chili pepper||1 Small|
|Fresh coriander leaves||3 Tablespoon, chopped|
|Black pepper||To Taste|
1 In a large saucepan, heat plenty of salted water.
2 Trim and wash the Brussels sprouts without making the usual cross cut in their solid, stalk ends.
3 Add to the boiling water and cook until tender but still a little crisp.
4 Drain well.
5 Cut lengthwise in half.
6 Chop the peeled shallots or onion.
7 In the same pan, in which the sprouts were cooked, heat the butter.
8 Add in the shallots and sweat over very low heat until soft.
9 Add the cream, crumbled 1/4 bouillon cube and stir.
10 Let simmer gently.
11 Meanwhile, wash the red chili pepper.
12 Remove the stalk and seeds, and chop fairly coarsely or cut into very thin rings.
13 Stir into the cream.
14 Combine with the Brussels sprouts.
15 Sprinkle with the limejuice and stir once more.
16 Cover the pan.
17 Remove from the heat and allow to stand for 5 minutes.
18 Transfer to a heated serving dish and garnish with the chopped coriander leaves.