Sunday, May 01, 2005

Brussels Sprouts with Sherry-Asiago Cream Sauce

Brussels Sprouts with Sherry-Asiago Cream Sauce (Adapted from Eating Well)

16 ounces trimmed Brussels sprouts, halved
1 tablespoon extra-virgin olive oil
2 tablespoons minced shallots
1 tablespoon all-purpose flour
2/3 cup milk
2 tablespoons dry sherry
1/3 cup fresh grated Asiago cheese
1/8 teaspoon salt
Freshly ground pepper to taste
pinch of fresh ground nutmeg

Steam Brussels sprouts until crisp tender, about 6-8 minutes.

In a small saucepan, heat oil over medium. Add shallot and cook just until they start to brown - about 1 to 1 1/2 minutes. Sprinkle flour over top and stir in. Whisk in milk and sherry. Bring to a simmer while constantly whisking. Reduce heat to medium-low and simmer until thickened, about 3 minutes - be sure to stir often. Remove from the heat and mix in cheese, salt, pepper and nutmeg. Serve sauce on top of the sprouts.

Makes about 4 servings

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