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Thursday, October 4, 2007

Brussels Sprouts w/ Sherry-Asiago Cream Sauce

I served this with the pork chops last night and while I liked it, Dan hated it. He loved the sauce, he just had an issue with the sprouts, they freaked him out somewhat. I have never made them before and have only eaten them one other time. I don't have a problem with them, but apparently there are lots of people who don't like them. I'll make them for Ryan the next time he is in town because he does like them. The sauce could be used for broccoli or cauliflower too. This recipe came from
Brussels Sprouts w/ Sherry-Asiago Cream Sauce
4 servings
1 lb. Brussels sprouts, trimmed and halved
1 Tbsp. extra-virgin olive oil
2 Tbsp. minced shallot
1 Tbsp. all-purpose flour
2/3 cup low-fat milk (I used skim)
2 Tbsp. sherry
1/2 cup finely shredded Asiago cheese
1/8 tsp. 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 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.
Nutrition Info:
146 cal, 8 g fat, 11 mg cholesterol, 14 g carbs, 7 g fiber, 212 mg sodium, 417 mg potassium

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