Brussels Sprouts with Sherry-Asiago Cream Sauce

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Brussels Sprouts with Sherry-Asiago Cream Sauce

Brussels Sprouts with Sherry-Asiago Cream Sauce

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.

Serves 4

Prep Time 20 min

Total Time 20 min.

Ingredients

  • 1 pound Brussels sprouts, trimmed and halved
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoon minced shallot
  • 1 tablespoon all-purpose flour
  • 2/3 cup low-fat milk
  • 2 tablespoon sherry
  • 1/3 cup finely shredded Asiago cheese
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste

Cooking Directions

Step 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.

Step 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.


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