Holiday Brussels Sprouts

2 pints brussels sprouts (about 1 1/2 lbs.)
3 cups water
1 large chicken bouillon cube (or 1 can chicken bullion)
1 bunch green onions, cut into 1-inch pieces (including stems)
1 large red pepper, thinly sliced
2 tbsp. butter or margarine
2 large cloves garlic, crushed
1 container (10 oz.) créme fraîche
1/2 tsp. salt
1/2 tsp. ground white pepper

Trim ends of stems and remove any wilted leaves from brussels sprouts. With the tip of a small paring knife, cut an X in the base of each brussels sprout. In a 3-quart saucepan, bring the water to a boil; add the bouillon cube and stir until dissolved. Add brussels sprouts and boil, covered, 10 - 12 minutes, or until tender-crisp. They are done when the tip of a knife slides easily into the ends of the sprouts. Add green onions and red pepper the last minute or two of cooking time. Drain vegetables. Place in heated serving bowl. Cover and keep warm.

In the same saucepan, melt butter over medium-high heat. Add garlic. Sauté until lightly browned, about 2 minutes. Add créme fraîche, salt and pepper, stirring until blended. Bring sauce to boiling & simmer 3 minutes, stirring constantly.

Spoon over sprout mixture and serve.

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