Recipe: Brussels Sprouts the Rich Way (with mushrooms and carrots in cream sauce)

BRUSSELS SPROUTS THE RICH WAY

2 pounds Brussels sprouts, trimmed
1 (3 ounce) package cream cheese, softened
1/4 cup sour cream
2 Tablespoons heavy cream
3 Tablespoons lemon juice
3 Tablespoons Worcestershire sauce
1/4 teaspoon cayenne pepper
3 cloves garlic, pressed
Salt and pepper to taste
1/4 red bell pepper, diced
1/4 yellow bell pepper, diced
1 cup mushrooms, sliced
1 medium carrot, shredded
1/4 cup walnuts, chopped
1 Tablespoon parsley, chopped fine

Rinse and trim Brussels sprouts, cutting the small ones in half and quartering the larger ones. Set aside.

Blend cream cheese, sour cream and heavy cream in a saucepan over medium-low heat, stirring constantly until heated and creamy.

Add lemon juice, Worcestershire, cayenne pepper, garlic, salt and pepper. Mixture should be a thick sauce.

Add peppers, mushrooms and carrots; cook over medium-low heat for 5 minutes.

Steam Brussels sprouts for 5 minutes. They should be firm but not raw. Drain the Brussels sprouts very, very well. Add the sprouts to sauce and mix gently, coating every sprout but not breaking them.

With a slotted spoon, transfer sprouts to serving dish and garnish with walnuts and parsley. Serve additional sauce on the side.

VARIATION: This may be a good recipe to substitute some ingredients with their low fat alternatives.

Source: Boggiatto Produce, Inc.