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Thanksgiving: Brussels Sprouts in Sherry Cream Sauce

Source of Recipe

From "Thanksgiving 101" by Rick Rodgers


Recipe Introduction

"My friend Diane Kniss contributed this recipe, which is a regular item on her annual Thanksgiving menu. And as Diane rarely serves less than two dozen particular folks who expect nothing but the best from her, she is very careful about what dishes make the cut. Try to buy the firmest, smallest sprouts, as they have the most delicate nutty flavor."

List of Ingredients

â—¦ 4 tablespoons (½ stick) unsalted butter
â—¦ 4 cloves garlic, minced
â—¦ 1 pound Brussels sprouts, bottom stems trimmed, cut crosswise into ½-inch slices
â—¦ 2 tablespoons all-purpose flour
â—¦ ¼ cup dry sherry, such as Manzanilla
â—¦ 1 cup heavy cream
â—¦ ½ cup freshly grated Parmesan cheese
â—¦ ½ teaspoon salt
â—¦ â…› teaspoon freshly ground black pepper
â—¦ A few gratings of fresh nutmeg


Recipe

Preheat the oven to 350° F.

In a large skillet, melt 2 tablespoons of the butter over medium heat. Add half of the garlic and stir until fragrant, about 1 minute. Add half of the Brussels sprouts. Cook, stirring occasionally, until heated through, about 2 minutes. Tossing the sprouts, sprinkle with 1 tablespoon of the flour, and stir for 1 minute without letting the flour brown. Stir in 2 tablespoons of the sherry, then ½ cup of the heavy cream. Bring to a simmer. Cook, stirring often, until the sauce thickens and the Brussels sprouts are just tender, about 3 minutes. Transfer to a large bowl. Repeat the procedure with the remaining butter, garlic, Brussels sprouts, flour, and cream.

Stir in ¼ cup of the cheese. Season with the salt, pepper, and nutmeg. Spread in a buttered 9 x 13-inch baking dish. Sprinkle with the remaining ¼ cup cheese. (The Brussels sprouts can be prepared up to 1 day ahead, cooled, covered, and refrigerated.) Bake until the sauce is bubbling, about 25 minutes. Serve hot.

Makes 8 to 12 servings