Brussels Sprouts with Cream Sauce

I’d eat dawg crap with this sauce.

  • 3 tablespoons butter
  • 3 tablespoons all purpose flour
  • 2 cups whipping cream
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground bay leaves (I just put a whole bay leaf in the sauce.)
  • salt and ground pepper to taste
  • 2/3 cup half and half
  • 3 tablespoons grated Parmesan cheese
  • 2 1/2 pounds fresh Brussels sprouts
  • 1 3/4 cup water

Melt butter in a heave saucepan over low heat.  Add flour, stirring until smooth.  Cook 1 minute stirring constantly.  Gradually add whipping cream.  Cookover medium heat until mixture is thickened and bubbly, stirring constantly.  Add garlic, bay leaf, salt and pepper.  Cook 3 minutes, stirring constantly.  Beat half and half and Parmesan cheese into whipping cream mixture with a wire whisk.  Remove from heat, cover and let stand 5 minutes.  Keep warm.

Wash Brussels sprouts well and remove discolored leaves.  Cut off stems and cut a shallow X into the bottom of each sprout.  Combine Brussels sprouts and water in a large saucepan.  Bring to a boil, cover, reduce heat and simmer 10-12 minutes or until sprouts are tender.  Drain well and transfer sprouts to a serving bowl.  Pour warm sauce over sprouts and toss.  Serve immediately.

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