Creamed Brussels Sprouts
User Reviews
3.6
Creamed Brussels Sprouts
Description
Creamed Brussels Sprouts start by trimming and halving medium sprouts, then boiling them briefly to soften while preserving color by plunging into ice water afterward. The sauce is created by sautéing finely minced shallots in butter, stirring in flour to form a roux without browning, and adding Marsala wine to infuse subtle sweetness. Milk and cream thicken the sauce, which is enriched by melting in sharp cheddar or Gruyere cheese and seasoning with fresh nutmeg, salt, and black pepper.
The prepared sprouts are mixed into this cheese sauce, poured into a gratin dish, and baked covered at 375°F until bubbling. The final touch is broiling with additional cheese sprinkled on top until golden and melted. This process yields tender sprouts enrobed in a rich, flavorful sauce with aromatic hints from the shallots and wine.
Served hot, the dish works well as a comforting side showcasing Brussels sprouts in a decadent, cheesy preparation.
Ingredients
- 1 1/2 pounds Brussels sprouts medium
- 2 Tbsp butter
- 3 shallot peeled and finely minced, large
- 1 Tbsp flour
- 1 Tbsp marsala wine
- 1/2 cup milk whole
- 1/2 cup heavy cream or half and half
- 11/2 sharp cheese Cheddar, or your choice, divided, heaping cups; examples: Gruyere
- salt to taste
- black pepper to taste
- pinch nutmeg freshly grated
- thyme leaves fresh, for garnish
Instructions
- Set oven to 375F
- Rinse the sprouts and trim off the stems. Slice in half. If you have large sprouts, quarter them.
- Bring a big pot of salted water to a boil. Add the sprouts and boil for 3-4 minutes. Drain and immediately plunge in ice water to stop the cooking and set the color. When the sprouts are no longer warm, drain.
- Melt the butter in a skillet and saute the shallots for about 5 minutes. Add the flour and cook, stirring, for another minute, don't brown it. Add the Marsala wine and stir well. Cook for another minute or so until the wine is absorbed.
- Add the milk and cream and whisk the sauce until smooth and thick. Take off the heat and blend in one heaping cup of the cheese until completely melted. Add the nutmeg, salt and pepper to taste.
- Add the sprouts to the cheese sauce and mix well. Turn it into a standard 8x10 gratin dish.
- Cover loosely with foil and bake for 30 minutes, until bubbling. Sprinkle on the remaining 1/2 cup cheese and put under the broiler until the cheese is melted and browned. Sprinkle with fresh thyme leaves before serving.
Notes
- This recipe was adapted from Food Network sources.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 15g | 5% |
| Protein | 15g | 30% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 71mg | 24% |
| Sodium | 309mg | 13% |
| Potassium | 564mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 1609IU | 32% |
| Vitamin C | 98mg | 109% |
| Calcium | 425mg | 43% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
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