1 pound fresh Brussels sprouts (about 4 cups)
1/4 cup butter, cubed
1 tablespoon all-purpose flour
1 cup heavy whipping cream
1 tablespoon coarsely chopped fresh rosemary
2 garlic cloves, minced
3/4 teaspoon salt
1/4 cup shredded Parmigiano-Reggiano cheese
Freshly ground pepper
1. Trim Brussels sprout stems; using a paring knife, cut an “X” in the bottom of each. Place sprouts in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 6 to 8 minutes or until almost tender. Drain.
2. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir 1 to 2 minutes or until thickened. Stir in rosemary and garlic. Add Brussels sprouts and salt; heat through, stirring to combine. Sprinkle with cheese and pepper.
Prize Winning Recipe
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
Nutrition Facts
2/3 cup: 256 calories, 24g fat (15g saturated fat), 78mg cholesterol, 445mg sodium, 9g carbohydrate (3g sugars, 3g fiber), 5g protein.