Brussel Sprouts with Sherry-Asiago Cream Sauce

By Kmac_4

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

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.