Simmered Brussels Sprouts in Cream with Black Pepper Breadcrumbs

• Vegetarian

• Produce

  • 3 cups Brussels sprouts
  • 1/4 tsp Garlic powder

• Baking & Spices

  • 1 tsp Black pepper, coarsely ground
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/2 cup Cashews, raw

• Bread & Baked Goods

  • 3 pieces Toast, gluten-free small

• Dairy

  • 1 cup Almond or cashew milk, unsweetened

• Liquids

  • 1 cup Water, filtered

Found on withfoodandlove.com

Description

Ingredients

• 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

Directions

• 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 youd like the cream to be thicker, cook a little longer until it thickens. Serve immediately with the breadcrumbs.