60
Yvonne Duivenvoorden
This recipe will convert even the most diehard brussels-sprout skeptic. Our secret weapons? Cream, parmesan and prosciutto.
1/4 cup all-purpose flour
1/4 cup butter
284-ml can undiluted chicken broth
1 cup 35% cream
1 tsp dried tarragon, or dried thyme leaves
1/2 tsp salt
2 lb brussels sprouts
1/2 cup freshly grated Parmigiano-Reggiano cheese
2 slices prosciutto, cut into thin strips
1/2 cup toasted pine nuts, chopped walnuts or slivered almonds, optional
Melt butter in a large saucepan over medium heat. Add flour and stir constantly until bubbly, about 2 min. Then, whisking constantly, gradually add broth, whipping cream, tarragon and salt. Reduce heat and simmer, whisking often, until sauce has thickened enough to coat the back of a spoon, from 8 to 10 min.
Meanwhile, bring a large saucepan of water to a boil. Remove tough outer leaves and trim stems from sprouts. Cut sprouts in half. Cook in boiling water until almost fork-tender, 3 to 5 min. Drain well. Stir sprouts into cream sauce in pan. Cook over medium heat, stirring often, until hot, about 3 min. Then stir in cheese. Turn sprouts into a serving bowl and scatter with prosciutto and pine nuts. Taste and add more salt if you like.
Calories 236, Protein 7g, Carbohydrates 14g, Fat 19g, Fibre 4g.
Prepare sauce and boil sprouts. Rinse with cold water. Drain. Dry with paper towels. Wrap with a layer of paper towel and store in plastic bags. Seal and refrigerate up to 2 days. Refrigerate sauce in a sealed container up to 2 days. To serve, heat sauce in a large pan, stirring often until hot. Add sprouts and stir often until hot. Continue with recipe.