Creamed Brussels Sprouts
Description
Incredibly rich and flavorful, this supercedes 'green bean casserole' for the holidays.
Ingredients
- 3 lb Brussels Sprouts, trimmed and halved if large
- 2 T. butter
- 3-4 shallots, minced
- 1 lb Prince mushroom, chopped fine
- 2 T. minced fresh tarragon (2 t. dry)
- 2 T. flour
- 1/2 C. Amontillado Sherry
- 1 pint heavy cream
- 2 t. salt
- 1/2 t. fresh ground pepper
- 1 pint heavy cream
- 1/4 C. bread crumbs
- 1/4 C. fresh grated Romano
Methods/steps
- Steam the Brussels Sprouts until ad dente, cool & set aside
- Saute the shallots with the butter over medium heat until soft but not browned
- Add the chopped mushroom and continue to cook until mostly dry
- Add the tarragon and flour, stir and cook another few minutes
- Add the sherry, salt and pepper
- Stir and cook another couple of minutes
- Raise the heat to high and add the cream
- Stir constantly until bubbling
- Remove from heat and let cool a bit
- Mix the bread crumbs and cheese together
- Toss the Brussels Sprouts with the sauce in a large bowl
- Put in a large baking dish and top with the crumbs/cheese
- Bake in a 350F oven for 45 minutes
- Turn on broiler briefly to brown the topping if needed
Additional Tips
This quantity serves a small army - maybe 10-12 or more for a holiday side dish.
Reviews
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