Braised brussels sprouts with nutmeg-scented white sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 2 | mediums | Shallots, minced |
| 1 | tablespoon | Flour |
| 1 | cup | Milk (whole or 2%) |
| Heated to boiling | ||
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | pinch | Ground nutmeg |
| Or to taste | ||
| 1 | Recipe Basic Braised | |
| Brussels Sprouts | ||
Directions
1. Heat butter in medium saucepan over medium heat. Add shallots; saut‚ until just softened, about 2 minutes. Whisk in flour; continue to cook for 30 seconds.
2. Increase heat to medium-high; whisk in hot milk. Continue to whisk until mixture comes to boil. Reduce heat to medium and simmer until fully thickened, 1-2 minutes longer. Season with salt and pepper and nutmeg.
3. Add sprouts to sauce; toss to coat. Simmer until heated through; about 2 minutes longer. Adjust seasonings and serve at once.
Cook's Illustrated
Dec 1995
Submitted By DIANE LAZARUS On 11-05-95