Are you looking to get a tasty little something on the side this holiday season? Food Network Chef Marcela Valladolid is sharing her favorite holiday side recipes with "Extra"! Take a bite of these...
Brussels Sprouts in Morilla Cream
3 tablespoons unsalted butter
2 pounds Brussels sprouts, halved
1 cup chicken broth
1/2 cup roasted sunflower seeds
3 scallions (white and pale green parts only)
1 morilla chile, stemmed, seeded, and very thinly sliced
1/2 cup heavy whipping cream
Salt and pepper to taste
Method of Preparation:
Melt 2 tablespoons of butter in a large heavy saucepan over medium high heat. Add the Brussels sprouts and stir for 1 minute to coat them with 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 Brussels sprouts to medium bowl.
Melt remaining 1 tablespoon of butter in same pan. Add the sunflower seeds, scallions and chile, and saute for 2 minutes or until the nuts are toasted and chile is tender. Stir in the cream and bring to a boil. Reduce the heat, return the Brussels sprouts to pan, and toss to coat them with the cream. Season the Brussels sprouts to taste with salt and pepper.