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Thanksgiving: Brussels Sprouts in White Cheddar Sauce

Source of Recipe

From "Williams-Sonoma: Thanksgiving" by Chuck Williams


Recipe Introduction

"The Brussels sprouts can be prepared through the step of placing them in ice water one day in advance. Drain, pat dry, cover, and refrigerate. The cheese sauce can be prepared several hours in advance. Let cool, then cover with plastic wrap, pressing it directly onto the surface of the sauce to prevent a skin from forming. Hold at room temperature until ready to complete the recipe."

List of Ingredients

â—¦ 3 pounds Brussels sprouts, stems trimmed and outer brown leaves removed
â—¦ Salt and freshly ground pepper
â—¦ 6 tablespoons unsalted butter
â—¦ 2 tablespoons all-purpose flour
â—¦ 2 cups milk
â—¦ Pinch of freshly grated nutmeg
â—¦ 1 ½ cups shredded sharp white Cheddar cheese


Recipe

Cut a shallow X in the stem end of each Brussels sprout. Bring a large saucepan three-fourths full of water to a boil. Salt the water, add the Brussels sprouts, and cook until just tender, 6 to 8 minutes. Drain and transfer to a bowl of ice water. When cool, drain again and thoroughly pat dry.

In a small, heavy saucepan over low heat, melt 2 tablespoons of the butter. Whisk in the flour and cook, stirring constantly, for 3 minutes. Do not let the flour brown. Remove the pan from the heat and gradually whisk in the milk. Set the pan over medium heat. Whisk in ¼ teaspoon salt, ¼ teaspoon pepper, and the nutmeg. Bring to a simmer, whisking constantly. Reduce the heat to low, cover partially, and cook, whisking occasionally, until thick and smooth, about 15 minutes. Remove from the heat, add the cheese, and whisk until the cheese is melted.

In a large frying pan over medium heat, melt the remaining 4 tablespoons butter. Add the Brussels sprouts, cover, and cook, rolling them around, until they are heated through and just beginning to brown, 6 to 8 minutes. Remove the pan from the heat, let cool for 1 minute, and then stir the cheese sauce into the Brussels sprouts. Set the pan over low heat and cook, stirring often, until heated through, about 2 minutes. Taste and adjust the seasoning. Serve hot.

Makes 8 to 10 servings