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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Brussels Sprouts in Parmesan Cream Recipe

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This recipe for Brussels Sprouts in Parmesan Cream is from Memories From My Childhood and Beyond..., 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:  
1/4 cup each butter and all-purpose flour
10 oz chicken broth
1 cup whipping cream - 35% - don't skimp on this ingredient
1 tsp dried tarragon or dried thyme leaves
1/2 tsp salt
2 lbs brussels sprouts
1/2 cup freshly grated parmesan
2 slices prosciutto, cut into thin strips
1/2 cup toasted pine nuts
Directions:
Directions:
1. Melt butter in a large saucepan over medium heat. Add flour and stir constantly until bubbly, about 2 minutes.Then whisking constantly, gradually add broth, whipping cream, tarragon and salt. Reduce heat and simmer, whisking often, until sauce has thickened enough to coat the back of a spoon, 8 to 10 minutes.

2. Meanwhile, bring a large saucepan of water to a boil. Remove tough outer leaves and trim stems from sprouts. Cut sprouts in half from top to bottom. Cook in boiling water until almost fork tender, 3 to 5 minutes. Drain well. Stir sprouts into cream sauce in pan. Cook over medium heat, stirring often, until hot, about 3 minutes. Then stir in parmesan. Turn sprouts into a serving bowl and scatter with prosciutto and pine nuts.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Unbelievable! I made this once for Thanksgiving and brussels sprouts were elevated to a whole new level! Serves 8.

 

 

 

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