Brussels Sprouts, Braised in Cream Serves 6

Put cream in heavy pan over medium low heat. Bring to a boil and cook at slow but steady boil until cream is reduced by 1/3 and is thick and yellow. Meanwhile, rinse and trim the sprouts. Cut each in quarters and grate or process in food processor until consistency of cole slaw. (This is best done in 2 batches). When cream is reduced, add ginger and garlic and mix well. Grate 8 or 10 scrapings of nutmeg into the cream to coat sprouts well. Return to medium heat and braise, uncovered, stirring and turning frequently, for 5-6 min. The sprouts should be al dente.

Heavy Cream 2 c
Brussels Sprouts 1.5 lb
Ginger 1 tsp
Garlic 1 tsp minced
Nutmeg