Shredded Brussels Sprouts Sautéed in Cream

Ingredients and Instructions

6 tablespoons (3/4 stick) non -salted butter

3 teaspoons finely minced garlic

Three cartons (10 ounces each) fresh Brussels sprouts, very coarsely shredded (s ee note)

1 teaspoon salt or to taste

¼ teaspoon ground nutmeg

White pepper

½ cup whipping cream

In a large skillet, melt butter over medium heat. Add garlic and sauté 30 seconds. Add shredded Brussels

sprouts and salt and toss well. Cook, stirring freq uently, until sprouts are wilted, about three to five minutes.

Season with nutmeg and pepper. Add cream and toss well to coat; cook two minutes. Recipe makes about

eight servings.