If you are a Brussels sprouts skeptic, or there's one in your family, this is a good point of entry (I speak from experience, both my own and that of my six-year-old who came back for thirds), especially now that we've had a few good frosts and the sprouts are at their best. This is an adaptation from Julia Child in Mastering the Art of French Cooking. The good health points from the sprouts may well be totally counter-weighted by the cream, but it sure is delicious.
1 quart Brussels sprouts, trimmed
1 Tbsp butter
1 1/2 cups cooked white beans
1/2 cup heavy cream
Salt and pepper to taste
If your sprouts are large, cut them in half. Otherwise, use them whole.
Bring a medium saucepan of water to a boil. Salt generously, then cook the Brussels sprouts at a vigorous simmer for about 8 minutes, until tender when pierced with a fork. Drain the sprouts.
In a small skillet or medium saucepan, melt the butter then add the sprouts. Saute for 1-2 minutes, then add the beans and the cream. Simmer until the cream thickens somewhat and the beans and sprouts are nicely permeated with it. Remove from heat. Add salt and pepper to taste.
Serves about 4.