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Brussels Sprouts with Sherry-Asiago Cream Sauce

From: EatingWell

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.

Servings: 4 servings, about 3/4 cup each
Prep: 20 mins
Total: 20 mins
Rated : 
 by 4 people
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
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. 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.
Tip:
Look for dry-to-medium sherry sold with other fortified wines in your wine or liquor store.
Nutrition Facts
Calories 146, Total Fat 8 g, Saturated Fat 3 g, Monounsaturated Fat 3 g, Cholesterol 11 mg, Sodium 212 mg, Carbohydrate 14 g, Fiber 3 g, Protein 7 g, Potassium 417 mg. Daily Values: Vitamin A 25%, Vitamin C 130%, Calcium 15%. Exchanges: Vegetable 1.5,Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet


What do you think? Rate this recipe!
8183364844
lyric619 wrote:

Can I substitute almond flour for regular flour?

11/13/2013 05:43:19 PM Report Abuse
deniseidamiano wrote:

Haven't made this yet, but I will... with ROASTED brussel sprouts. I've cooked for brussel sprout haters who have goggled up my roasted sprouts. Just oven roast them in a pan with a drizzle of olive oil, sea salt, freshly cracked pepper and garlic. They are a world of difference away from boiled, mushy, stinky brussel sprouts.

8/28/2011 06:13:49 PM Report Abuse

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