Prep 20 mins
Cook 20 mins
Eating Well Magazine, November 2006 edition. Look for dry-to-medium sherry sold with other fortified wines in your wine or liquor store. This is the only way the residents here at the home will even try the vegetable -- I liked it very much. However, after tasting it I thought it needed something -- to begin with added nutmeg and then a crushed red pepper flakes, for that extra zing.
- 1 lb Brussels sprout, trimmed and halved
- 1 tablespoon extra virgin olive oil
- 2 tablespoons minced shallots
- 1 tablespoon all-purpose flour
- 2⁄3 cup low-fat milk
- 2 tablespoons sherry wine
- 1⁄3 cup finely shredded asiago cheese
- 1⁄8 teaspoon salt
- fresh ground pepper
- 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.