Brussels Sprouts with Marsala and Horseradish Cream Sauce

By Sandy Oliver

This is mostly about the sauce. You may wish to cut the sprouts in half to allow the sauce to seep into the layers.

1 pound (500 gr) brussels sprouts

1 tablespoon butter or olive oil

1 shallot, chopped 

1 cup (250 ml) heavy cream

¼ cup (60 ml) Marsala

1 tablespoon or more prepared, or freshly grated, horseradish

a grating of nutmeg

salt and pepper

Trim the sprou…