|3||tablespoons unsalted butter|
|1||pound Brussels sprouts, trimmed and halved or quartered|
|Salt and pepper, to taste|
|1||cup heavy cream|
|Generous squeeze of lemon|
2. Stir in the cream, cover the skillet, and lower the heat. Cook the sprouts over low heat for 30 to 35 minutes or until they are tender when pierced with the tip of a knife.
3. Remove the cover from the pan, add the lemon juice, and taste for seasoning. Let simmer, uncovered, for 2 minutes or until the cream thickens enough to coat the sprouts.
Adapted from ''All About Braising"