Tender Brussels Sprouts With Boursin (Print version)
Tender Brussels sprouts coated in creamy Boursin cheese with shallots and fresh herbs.
# What you need:
→ Vegetables
01 - 1 lb Brussels sprouts, trimmed and halved
02 - 1 small shallot, finely chopped
→ Dairy
03 - 5 oz Boursin cheese (garlic & fine herbs, or flavor of choice)
04 - 2 tbsp unsalted butter
→ Liquids & Seasonings
05 - 3 tbsp vegetable or chicken broth
06 - Salt, to taste
07 - Freshly ground black pepper, to taste
→ Garnish
08 - 1 tbsp chopped fresh parsley
09 - Zest of ½ lemon
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Add the trimmed and halved Brussels sprouts, cooking for 4 to 5 minutes until just tender. Drain thoroughly and set aside.
02 - In a large skillet set over medium heat, melt the butter. Add the finely chopped shallot and sauté for about 2 minutes until soft and fragrant.
03 - Add the blanched Brussels sprouts to the skillet and sauté for 3 to 4 minutes, tossing occasionally, until they develop light golden-brown edges.
04 - Pour in the broth and let it simmer for 1 minute. Reduce the heat to low and add the Boursin cheese. Stir continuously until the cheese is completely melted and forms a creamy coating over the sprouts.
05 - Season with salt and freshly ground black pepper to taste. Remove the skillet from heat.
06 - Transfer to a warm serving dish. Sprinkle with chopped fresh parsley and lemon zest, if desired. Serve immediately while hot.
# Expert advice:
01 -
- Boursin cheese does all the heavy lifting, so you get a luxurious, velvety sauce without making a roux or standing over the stove for an hour.
- It converts even the most stubborn Brussels sprouts skeptics at your table.
02 -
- Do not skip the draining step, because wet sprouts will steam instead of brown and the cheese sauce will turn watery and sad.
- Stirring the Boursin on low heat is critical, since high heat can cause the cheese to break and become grainy rather than silky.
03 -
- Cut the sprouts through the stem end so the halves stay intact and brown more evenly in the pan.
- Take the Boursin out of the fridge 15 minutes before cooking so it melts faster and smoother when it hits the pan.