Can a rich cream sauce be healthy? Yes, when it's made with a little full-flavored cheese like Asiago, low-fat milk and sherry. Look for dry-to-medium sherry sold with other fortified wines in your wine or liquor store.
Nutrition per serving may change if servings are adjusted.
1 pound Brussels sprouts, trimmed and halved
1 tablespoon extra-virgin olive oil
2 tablespoons minced shallot
1 tablespoon all-purpose flour
2/3 cup low-fat milk
2 tablespoons sherry
1/3 cup finely shredded Asiago cheese
1/8 teaspoon salt
Freshly ground pepper, to taste
Place Brussels sprouts in a steamer basket and steam in a large saucepan over 1 inch of boiling water until tender, about 8 minutes.
Meanwhile, heat oil in a small saucepan over medium heat. Add shallot and cook, stirring once or twice until just starting to brown, 1 to 1 1/2 minutes. Sprinkle in flour; stir until combined. Whisk in milk and sherry; bring to a simmer, whisking constantly. Reduce heat to medium-low and simmer, stirring often, until thickened and bubbly, about 3 minutes. Remove from the heat; stir in cheese, salt and pepper. Spoon the sauce over the sprouts.
Look for dry-to-medium sherry sold with other fortified wines in your wine or liquor store.
Creamy, Tasty and Delicious
I wanted a different way to eat warm brussels sprouts other than roasting them. This is one of the best ones I have tried yet. It is ready in about 20 minutes, ten if you don't include prepping the veggies.
Pros: This was so good!
September 21, 2009
By: EatingWell User
I'm not usually a brussels sprouts fan but this was tasty.
Anonymous, Portland, OR