Brussels Sprouts in Rosemary Cream Sauce
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I'm going to say I hate Brussel sprouts as do most of my family but it's my mother's favourite vegetable and every time she comes to stay I make these mainly for her . I also make more for her to take home. She shares with her best friend who says she has never tasted them so good.
Recipe from Taste Of Home with a couple of changes
2. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, then turn heat to medium stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in rosemary and garlic. Add Brussels sprouts and salt; heat through, stirring to combine. Sprinkle with cheese and pepper. Serve
Recipe from Taste Of Home with a couple of changes
Ingredients
- 500g fresh Brussels sprouts (about 4 cups)
- 1/4 cup 65g butter, cubed
- 1 tablespoon plain flour
- 1 cup thickened cream
- 1 tablespoon coarsely chopped fresh rosemary
- 2 garlic cloves, minced
- 3/4 teaspoon salt
- 1/4 cup shredded parnesan cheese ( I have used both fresh and packet)
Directions
- Trim Brussels sprout stems; using a paring knife, cut an “X” in the bottom of each. Place sprouts in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until almost tender. Drain.
2. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, then turn heat to medium stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in rosemary and garlic. Add Brussels sprouts and salt; heat through, stirring to combine. Sprinkle with cheese and pepper. Serve
