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“We have a vegetable and herb garden out back. It keeps us all interested and energized and teaches respect for the food and how much work goes into it, which really reinforces what we do at Lemaire: We find the best ingredients we can, focus on the seasons, and avoid having one component overpower another in our dishes. Brussels sprouts have a flavor that’s uniquely their own, and it’s wonderful. I tend to start by blanching them, which leaves them al dente and preserves their color. From that point I can do anything—roast, grill, bake, or sauté them. Here, the sweetness of the Parmesan offsets some of their rich earthiness. When you add cream, you get this velvety, comfortable flavor that wraps them up like a warm blanket, and then you’ve got the toasted pumpkin seeds, which add this really nice, textural component. But it’s still a really simple recipe.”
Who Walter Bundy, executive chef
1 cup heavy cream
½ cup fresh grated Parmesan
1 tablespoon unsalted butter
8 ounces Brussels sprouts, quartered and bottoms removed
kosher salt and white pepper
1 ounce toasted pumpkin seeds
1. In a saucepan over medium-high heat, reduce cream by half, stirring constantly, then stir in Parmesan. Remove from heat, and set aside.
2. In a large sauté pan, heat butter over medium heat. Add Brussels sprouts and cook until slightly roasted, 7 to 10 minutes. Season with salt and white pepper to taste, drizzle with Parmesan cream, then top with pumpkin seeds.
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