Meals Matter

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Contributed By: EatingWell
Eatingwell

Can a rich cream sauce be healthy? Yes, when it’s made with a little full-flavored cheese like Asiago, low-fat milk and sherry. Look for dry-to-medium sherry sold with other fortified wines in your wine or liquor store.

Ingredients

1 pound Brussels sprouts, trimmed and halved

1 tablespoon Extra-virgin olive oil

2 tablespoons Minced shallot

1 tablespoon All-purpose flour

2/3 cup Low-fat milk

2 tablespoons Sherry

1/3 cup Finely shredded Asiago cheese

1/8 teaspoon Salt

Freshly ground pepper to taste

Preparation

1. Place Brussels sprouts in a steamer basket and steam in a large saucepan over 1 inch of boiling water until tender, about 8 minutes.

2. Meanwhile, heat oil in a small saucepan over medium heat. Add shallot and cook, stirring once or twice until just starting to brown, 1 to 1 1/2 minutes. Sprinkle in flour; stir until combined. Whisk in milk and sherry; bring to a simmer, whisking constantly. Reduce heat to medium-low and simmer, stirring often, until thickened and bubbly, about 3 minutes. Remove from the heat; stir in cheese, salt and pepper. Spoon the sauce over the sprouts.

Cook's Notes

Tip: Look for dry-to-medium sherry sold with other fortified wines in your wine or liquor store.

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