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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Brussels Sprouts in Parmesan Cream Recipe

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This recipe for Brussels Sprouts in Parmesan Cream is from Blenheim Christian Reformed Church , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ cup butter
¼ cup all-purpose flour
10 oz can undiluted chicken broth
1 cup whipping cream
1 tsp dried thyme leaves
½ tsp salt
2 lb brussels sprouts
½ cup freshly grated parmesan
½ cup toasted pine nuts, chopped walnuts or slivered almonds
Directions:
Directions:
Melt butter in a large saucepan over medium heat. Add flour and stir constantly until bubbly, about 2 min. Whisking constantly, gradually add broth, whipping cream, thyme and salt. Reduce heat and simmer, whisking often, until sauce has thickened enough to coat the back of a spoon, from 8 – 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 from stem to top. Cook in boiling water until almost fork-tender, 3-5 min. Drain well. Stir sprouts into cream sauce in pan. Cook over medium heat, stirring often, until hot, about 3 min. Stir in parmesan.
Turn sprouts into a serving bowl and scatter with nuts. Taste and add more salt if you like.

 

 

 

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