1/4 cup of butter

25 Brussels Sprouts (give or take) -- quartered and trimmed

1/4 teaspoon salt (give or take)

1 cup heavy cream

2-3 tablespoons fresh lemon juice

Cut off the stems of the Brussels sprouts and soak in cool water. Dry. Remove damaged outer leaves.  Quarter.

 

Melt butter in a skillet over medium-high heat.  Add the Brussels sprouts and the salt.  Stir for about 5 minutes -- the sprouts should brown at the edges.

 

Add the cream and bring to a simmer.  Reduce the heat to low and cover.  Periodically stir while simmering for 35 minutes.  Sprouts will become very tender and the cream will become beige.  Stir in 2 tablespoons of lemon juice.  Bring back to a boil uncovered, stiring occasionally.  Once bubbling, cook for 1 minute.  Remove from heat for 3 minutes, stir after 2 minutes.  The cream should thicken.  Add additional salt and lemon juice if desired.