Clean, wash, discard the yellow or spotted leaves, trim the ends, and make a cross on the stem with a small knife. Blanch them in boiling water for approximately 10 minutes.Cut them in half or quarter them if large. Sauté in a non-stick frying pan with lots of butter and garlic. The brussel sprouts will absorb the butter; then add one cup of heavy cream and some fresh chopped parsely. Turn the heat down to low, cover, and simmer for about 8 minutes. If the cream is almost gone, add 1/2 cup more until the sprouts are tender, but not mushy. Salt and pepper to taste.
In the mood for something other than Brussels Sprouts? Check out all of the recipes that I whipped up on Gardening with Ciscoe. I confess that I had a little help from PCC Cooks Chef Lynne Vea.