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Brussels Sprouts With Sherry-Asiago Cream Sauce

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“Eating Well Magazine, November 2006 edition. Look for dry-to-medium sherry sold with other fortified wines in your wine or liquor store. This is the only way the residents here at the home will even try the vegetable -- I liked it very much. However, after tasting it I thought it needed something -- to begin with added nutmeg and then a crushed red pepper flakes, for that extra zing.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.
  3. Add shallot and cook, stirring once or twice until just starting to brown, 1 to 1 1/2 minutes.
  4. Sprinkle in flour; stir until combined.
  5. Whisk in milk and sherry; bring to a simmer, whisking constantly.
  6. Reduce heat to medium-low and simmer, stirring often, until thickened and bubbly, about 3 minutes.
  7. Remove from the heat; stir in cheese, salt and pepper.
  8. Spoon the sauce over the sprouts.

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