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Brussel Sprouts with Sherry-Asiago Cream Sauce


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  • 1 pound brussel sprouts, trimmed and halved
  • 1 T extra virgin olive oil
  • 2 T minced shallot
  • 1 T flour
  • 2/3 C low fat milk
  • 2 T sherry
  • 1/3 C finely shredded Asiago cheese
  • 1/8 t salt
  • pepper to taste


Servings 4


Step 1

Place brussel sprouts in a steamer and steam in a large saucepan until tender. Meanwhile heat oil in a small saucepan over medium heat. Add shallot and cook stirring once or twice until just starting to brown. 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 heat. Stir in cheese, salt and pepper. Spoon over the sprouts.


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