Brussel Sprouts with Sherry-Asiago Cream Sauce
By Kmac_4
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Ingredients
- 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
Details
Servings 4
Preparation
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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