Brussels Sprouts with Sherry-Asiago Cream Sauce
Ingredients
- 1-pound 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
- 2 tbsp. sherry
- 1/3 cup Asiago cheese, finely shredded
- 1/8 tsp. salt
- Freshly ground pepper, to taste
Instructions
- 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.
Notes
Look for dry-to-medium sherry sold with other fortified wines in your wine or liquor store.