- 1-½ lb. brussels sprouts, frozen
- 4 ounces prosciutto, julienned
- 2 tablespoons unsalted butter
- 1 head garlic, roasted
- 3 tablespoons all-purpose flour
- 1-½ cups heavy cream
- 1 cup half and half
- ¼ cup sherry
- 1-½ cups parmesan cheese, finely grated divided
- 1 teaspoon nutmeg, freshly grated
- 1 teaspoon kosher salt
- ½ teaspoon black pepper, freshly ground
ingredients
directions
1. Roast garlic (350 degrees; 45 minutes). |
2. Thaw brussel sprouts and cut each sprout in half. Set aside. |
3. Saute the prosciutto in the butter over medium heat for about 2 minutes. |
4. Add the garlic and brussels sprouts and stir continuously for 2 to 3 minutes. |
5. Add the flour and continue stirring for 2 minutes. |
6. Add the cream, half-and-half, and sherry. Bring the liquid to a simmer, then reduce the heat and continue simmering for 7 minutes or until the liquid is reduced by 1/3. |
7. Stir in the 1 cup of parmesan, nutmeg, salt, and pepper. |
8. Transfer to an overproof casserole dish. Cover with remaining 1/2 cup parmesan. |
9. Cover with aluminum foil and bake for 25 minutes. Serve immediately. |
Categories
Holiday, Side Dish, Vegetables
