Brussels Sprouts with Sherry-Asiago Sauce

By November 24, 2011Uncategorized

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

Place Brussels sprouts in a steamer basket and steam in a large saucepan over 1 inch of boiling water until tender, about 8 min. 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 min. Sprinkle in flour; stir until combined. Whisk in milk and sherry; bring to a simmer, whisking constantly. Reduce heat to med-low and simmer, stirring often, until thickened and bubbly, about 3 min. Remove from heat; stir in cheese, salt & pepper. Spoon sauce over the sprouts.

From EatingWell, Oct/Nov 2006.

Author Terra

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