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Brussels Sprouts with Sherry-Asiago Cream Sauce

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  20 Minutes
  4 servings, about 3/4 cup each
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.
Brussels Sprouts with Sherry-Asiago Cream Sauce Recipe at
Place 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 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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   4 servings, about 3/4 cup each
Calories: 146
Fat. Total: 8g
Protein: 7g
Carbohydrates, Total: 14g
Fat, Saturated: 3g
Fiber: 3g
Cholesterol: 11mg
Sodium: 212mg
% Cal. from Fat: 49%
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