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.
- 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
- Tip: Look for dry-to-medium sherry sold with other fortified wines in your wine or liquor store.
Place the Brussels sprouts in a steamer basket and steam in a large saucepan over 1 inch of boiling water until tender, about 8 minutes.
Meanwhile, heat the oil in a small saucepan over medium heat. Add the shallot and cook, stirring once or twice, until just starting to brown, 1 to 1 1/2 minutes. Sprinkle in the flour; stir until combined. Whisk in the milk and sherry; bring to a simmer, whisking constantly. Reduce the heat to medium-low and simmer, stirring often, until thickened and bubbly, about 3 minutes. Remove from the heat; stir in the cheese, salt and pepper. Spoon the sauce over the sprouts.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
146 calories; 8g total fat; 3g total saturated fat; 11mg cholesterol; 212mg sodium; 14g carbohydrates; 3g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.