A Latino Thanksgiving: Marcela Valladolid’s Brussels Sprouts in Chile Morita Cream

The host of the Food Network’s "Mexican Made Easy" grew up around expert and traditional cooks in Tijuana, and went on to write the Amazon best-seller “Fresh Mexico: 100 Simple Recipes for True Mexican Flavor” (Clarkson Potter). Here, she offers a fresh, quick delicious side to go with your turkey.

Brussels Sprouts in Chile Morita Cream

Serves 4 to 6

3 tablespoons butter
1 1/2 pounds brussels sprouts, halved
1 cup chicken broth
1/2 cup pine nuts
1/2 cup scallions, thinly sliced (white and pale green parts only)
3 morita chiles, stemmed, seeded and coarsely chopped
1/2 cup heavy cream

Melt 2 tablespoons of butter in a large heavy sauce pan over medium high heat. Add brussels sprouts and stir for 1 minute to coat them with the butter. Add the broth, cover, and simmer for 7 minutes, or until the brussels sprouts are tender. Uncover and continue to simmer for 4 minutes, or until all of the broth evaporates. Transfer the brussels sprouts to a medium bowl.

Melt remaining 1 tablespoon butter in the same pan. Add pine nuts, scallions, and chiles and saute for 2 minutes, or until nuts are toasted and chiles are tender. Stir in the cream and bring to a boil. Reduce the heat, return the brussels sprouts to the pan, and toss to coat them with the cream. Season the brussels sprouts to taste with salt and pepper, and serve.

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