Brussels Sprouts With Sherry-Asiago Cream Sauce |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Eating Well Magazine, November 2006 edition. Look for dry-to-medium sherry sold with other fortified wines in your wine or liquor store. This is the only way the residents here at the home will even try the vegetable - I liked it very much. However, after tasting it I thought it needed something - to begin with added nutmeg and then a crushed red pepper flakes, for that extra zing. Ingredients:
1 lb brussels sprout, trimmed and halved |
1 tablespoon extra virgin olive oil |
2 tablespoons minced shallots |
1 tablespoon all-purpose flour |
2/3 cup low-fat milk |
2 tablespoons sherry wine |
1/3 cup finely shredded asiago cheese |
1/8 teaspoon salt |
fresh ground pepper |
Directions:
1. Place Brussels sprouts in a steamer basket and steam in a large saucepan over 1 inch of boiling water until tender, about 8 minutes.
2. Meanwhile, heat oil in a small saucepan over medium heat.
3. Add shallot and cook, stirring once or twice until just starting to brown, 1 to 1 1/2 minutes.
4. Sprinkle in flour; stir until combined.
5. Whisk in milk and sherry; bring to a simmer, whisking constantly.
6. Reduce heat to medium-low and simmer, stirring often, until thickened and bubbly, about 3 minutes.
7. Remove from the heat; stir in cheese, salt and pepper.
8. Spoon the sauce over the sprouts.
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