Brussels Sprouts with Sherry-Asiago Cream Sauce

From EatingWell: October/November 2006 — Subscribe Now!

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.

READER'S COMMENT:

"I'm not usually a brussels sprouts fan but this was tasty. Anonymous, Portland, OR "

Brussels Sprouts with Sherry-Asiago Cream Sauce Recipe

4 servings, about 3/4 cup each

Active Time: 20 minutes

Total Time: 20 minutes

Nutrition Profile

Ingredients

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

Preparation

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.

Tips & Notes

Look for dry-to-medium sherry sold with other fortified wines in your wine or liquor store.

Nutrition

Per serving: 146 calories; 8 g fat (3 g sat, 3 g mono); 11 mg cholesterol; 14 g carbohydrates; 7 g protein; 3 g fiber; 212 mg sodium; 417 mg potassium.

Nutrition Bonus: Vitamin K (216% daily value), Vitamin C (130% dv), Vitamin A (25% dv), Folate (19% dv), Calcium (15% dv).

1 Carbohydrate Serving

Exchanges: 1 1/2 vegetable, 1 1/2 fat