Created by Kchurchill5 on June 12, 2013
Step 1: Vegetables ... Prepare the brussels sprouts, by peeling the outer leaves, trimming the end of the stem, and cutting in half; leaving the the stem in tact, so they do not fall apart. Also prepare the potatoes, mushrooms, and scallions.
Step 2: Saute ... Melt the butter in a large saute pan on medium heat; add the potatoes and brussels sprouts, and saute for just a minute to coat with the butter.
Step 3: Add the garlic, and stir another minute to combine with the potatoes and brussels sprouts. Then, the broth and thyme sprigs, and simmer on medium low heat for 4-5 minutes. Add the mushrooms, and cook another 4-5 minutes, until the vegetables are almost tender. They will continue to cook another 3-4 minutes with the heavy cream, so you want them almost done. This can vary depending on the size of your vegetables. This is an average cooking time.
Step 4: At this point, most of the broth should be reduced, which is what you want. Turn up the heat between medium low and medium (you don't want it to boil); add the cream, nutmeg, and season generously with salt and pepper. The cream will naturally thicken as it simmers, approximately 3-4 minutes. Add the scallions, and toss to combine.
Step 5: Garnish and Serve ... Transfer to a serving bowl with any remaining sauce, and garnish with parmesan cheese, fresh thyme, and parsley. It is absolutely delicious; and, full of flavor. Give it one last toss, before taking to your dinner table. ENJOY!