Published by Chatelaine on 10/1/2009
This recipe will convert even the most diehard brussels-sprout skeptic. Our secret weapons? Cream, parmesan and prosciutto.
Preparation time 10 minutes
Cooking time 12 minutes
Makes 8 Servings
Ingredients
1/4 cup (50 mL) each butter and all-purpose flour
10-oz (284-mL) can undiluted chicken broth
1 cup (250 mL) whipping cream
1 tsp (5 mL) dried tarragon or dried thyme leaves
1/2 tsp (2 mL) salt
2 lb (1 kg) brussels sprouts
1/2 cup (125 mL) freshly grated parmesan
2 slices prosciutto, cut in thin strips (optional)
1/2 cup (125 mL) toasted pine nuts, chopped walnuts or slivered almonds (optional)
Directions
Melt butter in a large saucepan over medium heat. Add flour and stir constantly until bubbly, about 2 min. Then, whisking constantly, gradually add broth, whipping cream, tarragon and salt. Reduce heat and simmer, whisking often, until sauce has thickened enough to coat the back of a spoon, from 8 to 10 min.
Meanwhile, bring a large saucepan of water to a boil. Remove tough outer leaves and trim stems from sprouts. Cut sprouts in half. Cook in boiling water until almost fork-tender, 3 to 5 min. Drain well. Stir sprouts into cream sauce in pan. Cook over medium heat, stirring often, until hot, about 3 min. Then stir in parmesan. Turn sprouts into a serving bowl and scatter with prosciutto and pine nuts. Taste and add more salt if you like.
MAKE AHEAD
Prepare sauce and boil sprouts. Rinse with cold water. Drain. Dry with paper towels. Wrap with a layer of paper towel and store in plastic bags. Seal and refrigerate up to 2 days. Refrigerate sauce in a sealed container up to 2 days. To serve, heat sauce in a large pan, stirring often until hot. Add sprouts and stir often until hot. Continue with recipe.
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