hmmm, try this one out..remember to use fresh herbs!!Serves 2 only
3/4 pound brussels sprout -- stems removed
2 quarts water -- salted
2 tablespoons peanut oil
6 cloves roasted garlic -- mashed or thinly sliced
1 long Thyme -- sprig / torn
10 leaves Lemon balm -- torn / stems removed
1/4 teaspoon salt
1/8 tablespoon white pepper
1 cup dry white wine
1/2 cup butter -- chilled / cubed
1/2 cup whipping cream
Prep your brussel sprouts / cook and drain. (just barely tender mind you)
Large skillet, heat your peanut oil, add the cooked sprouts, brown nicely but not golden. Remove from the skillet and deglaze with the wine. Reduce half, add the pepper, salt. thyme, lemon balm, and roasted garlic, reduce for another 5 minutes, add your cream and butter, incorporating slowly, about 4 minutes.
Add the sprouts back to the skillet, toss well, serve with a small bit of torn thyme and lemon balm as garnish.
Lemme know what you think...