Creamy sprouts with sundried tomatoes and capers

Creamy sprouts with sundried tomatoes and capers

 

Creamy sprouts with sundried tomatoes and capers

Serve this hearty sprout dish as a side or over pasta for a wonderful cold weather treat.
Prep Time15 mins
Cook Time30 mins
Course: Main Course, Side Dish
Cuisine: American, Fall food
Keyword: bone broth, Brussles sprouts, capers, heavy cream, parmesan, sundried tomatoes
Servings: 6

Ingredients

Soak ahead

  • 1/4 cup sundried tomatoes roughly chopped into small pieces
  • 3/4 cup heavy whipping cream

Remaining ingredients

Instructions

  • Combine the sundried tomatoes and the heavy cream in a small container. Allow to soak for at least 2 hours and up to 12.
  • In a large frying pan, heat the oil over medium-high heat. Add the shaved Brussels sprouts and let cook without stirring for 3-5 minutes. This will help the sprouts brown. Stir and continue to cook until the sprouts are well browned throughout, another 3-5 minutes.
  • Add the Taking Stock Foods Classic Chicken Bone Broth, salt, black pepper and red pepper flakes, if using. Bring to a boil and allow to simmer for 3-5 minutes until sprouts are tender.
  • Add the sundried tomatoes, the cream they were soaking in, and the capers. Stir to combine.
  • Add the parmesan cheese. Taste for salt. Serve hot or warm.