2 tbsp. unsalted butter
2 shallots, minced
2 lbs. Brussels sprouts, shaved thinly
½ cup white wine
½ cup grated horseradish
2 cups cream
Kosher salt and fresh ground black pepper

1. Heat a large sauté pan over a medium flame. Add the butter and swirl to coat. When the butter is fully melted, add the shallots, cooking until translucent. Do not allow the shallots to brown. Add the shaved Brussels sprouts and season with salt. Toss the Brussels sprouts to encourage them to wilt. After about 2 minutes, add the wine to the pan and allow it to reduce until almost dry.
2. Add the horseradish and cream to the pan, stirring to combine well. You can alter the amount of horseradish that you use to best suit your tastes. Season well with salt and fresh ground black pepper. The dish is done when the cream has reduced slightly and is coating the Brussels sprouts evenly.