Brussels Sprouts And Chestnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1/2 cup butter or margarine, divided |
1/4 cup plus 2 tablespoons all-purpose flour |
3 cups half-and-half |
1 teaspoon salt |
1/8 teaspoon pepper |
1 1/2 cups peeled and blanched chestnuts |
1/2 pound fresh mushrooms, sliced |
2 pounds fresh brussels sprouts, cleaned and boiled |
3/4 cup grated parmesan cheese |
Directions:
1. Melt 1/4 cup plus 2 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Set aside.
2. Sauté chestnuts and mushrooms in 2 tablespoons butter in a large skillet for 2 minutes. Add Brussels sprouts; sauté an additional 2 minutes.
3. Place vegetable mixture in a shallow 3-quart baking dish. Pour reserved sauce over vegetable mixture; sprinkle with cheese. Bake at 300° for 30 minutes.
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