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.