3 pounds Brussels sprouts, trimmed and cross cut in base
1/4 cup unsalted butter
2 medium garlic cloves, minced
1 cup whipping cream
1 tsp. salt
Freshly ground pepper

Cook Brussels sprouts in large pot of boiling salted water until crisp-tender, about 10 minutes. Drain, rinse under cold water and drain again. (Can be prepared 1 day ahead and refrigerated.) Melt butter in heavy large skillet over medium heat. Add garlic and cook until soft, stirring occasionally, about 5 minutes. Do not brown. Add Brussels sprouts, cream, salt and pepper and cook until cream thickens enough to coat Brussels sprouts, stirring occasionally, about 15 minutes. Serve hot.

Yield: 8 to 10 servings.