Simmered Brussels Sprouts in Cream with Black Pepper Breadcrumbs
Gluten-free, vegan brussels sprouts in cream.
Are you exhausted?
I spent today buttoning up one thousand loose ends because tomorrow I fly home to New York to celebrate Christmas with my family. I’m looking forward to stepping out of my kitchen and studio, and getting off my computer and phone. And snuggling my nephew up, and squeezing all the people I love a whole lot.
December is chaotic.
I need a break. We all do. Right?
If you’re looking to make something over the holiday week that feels real luxurious, but also only takes ten minutes to throw together – make these simmered vegan brussels sprouts in cream. Top them with black pepper breadcrumbs. Serve hot and immediately. The end.
This post is sponsored by Silk. Thanks for supporting the brands that make it possible to bring you free, quality content each week. For updates, discounts, offers and more sign-up for Silk’s newsletter here.
p.s. If you’re local or if you want to take a trip to STL – my next pop-up dinner has been announced! Winter will take place 1/22 at Boundary. Tickets are super limited, click here to purchase yours. And for all my procrastinating friends this would a lovely, unique holiday gift/experience for your loved one.
- 1 tablespoon olive oil
- 1 teaspoon coarsely ground black pepper, plus more to taste
- ¼ teaspoon sea salt, plus ½ teaspoon sea salt
- 3 pieces gluten-free toast, cubed extra-small
- 3 cups brussels sprouts, halved
- 1 cup filtered water
- 1 cup unsweetened almond or cashew milk, plus ½ cup more
- ½ cup raw cashews
- ¼ teaspoon garlic powder
- In a large sauté pan heat the olive oil over low-medium heat. Add the peppercorns to the pan and swirl for a few seconds to release their aroma. Add in the salt and breadcrumbs and toast for 1 minute. Remove and set to the side.
- Wipe the pan clean and set it over medium-high heat. Add in the brussels sprouts and water, cover and steam for 3 minutes.
- Meanwhile in a blender combine together the remaining ½ teaspoon salt, almond milk, cashews and garlic powder. Process until completely smooth.
- Add the cream to the pan, stir and cook for 1 minute. The longer the cream cooks, the thicker it will become. After it thickens add in the remaining ½ cup milk and stir again to loosen. If you'd like the cream to be thicker, cook a little longer until it thickens. Serve immediately with the breadcrumbs.
The post is sponsored by Silk; all opinions are my own.