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.
Prep Time:
20 mins
Total Time:
20 mins
Servings:
4 servings, about 3/4 cup each
Ingredients
-
1 pound Brussels sprouts, trimmed and halved
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1 tablespoon extra-virgin olive oil
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2 tablespoons minced shallot
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1 tablespoon all-purpose flour
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2/3 cup low-fat milk
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2 tablespoons sherry
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1/3 cup finely shredded Asiago cheese
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1/8 teaspoon salt
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Freshly ground pepper, to taste
Directions
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.
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.
Tip:
Look for dry-to-medium sherry sold with other fortified wines in your wine or liquor store.
Nutrition information
Calories 146, Total Fat 8 g, Saturated Fat 3 g, Monounsaturated Fat 3 g, Cholesterol 11 mg, Sodium 212 mg, Carbohydrate 14 g, Fiber 3 g, Protein 7 g, Potassium 417 mg. Daily Values: Vitamin A 25%, Vitamin C 130%, Calcium 15%. Exchanges: Vegetable 1.5,Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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