Braised Brussels Sprouts with Nutmeg Scented White Sauce
By America's Test KitchenPublished on August 22, 2007
Time
35 minutes
Yield
Serves 4
Ingredients
Before You Begin
When buying Brussels sprouts, choose those with small, tight heads, no more than 1 1/2 inches in diameter, for the best flavor. Larger sprouts can often be trimmed of loose leaves along the stem and still be quite good; they cook best when cut in half. Scalding the milk makes it easier to blend in with the butter-flour mixture. There is little chance of lumping and the sauce comes to a boil more quickly as well.
Instructions
- Bring sprouts, 1/2 cup water, and 1/2 teaspoon salt to boil in 2-quart saucepan over medium-high heat. Lower heat, cover, and simmer (shaking pan once or twice to redistribute sprouts) until knife tip inserted into a brussels sprout center meets no resistance, 8 to 10 minutes. Drain well and set aside.
- Heat butter in medium saucepan over medium heat. Add shallots; sauté until just softened, about 2 minutes. Whisk in flour; continue to cook for 30 seconds.
- Increase heat to medium-high; whisk in hot milk. Continue to whisk until mixture comes to boil. Reduce heat to medium and simmer until fully thickened, 1 to 2 minutes longer. Season with salt, pepper, and nutmeg.
- Add sprouts to sauce; toss to coat. Simmer until heated through, about 2 minutes longer. Adjust seasonings and serve immediately.
Time
35 minutesYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
When looking for the best and simplest Brussels sprouts recipe, we settled on braising, which produced tender, not-too-bitter, attractively green-colored Brussels sprouts with little fuss. Because braising in water was so successful, we tried braising in other liquids as well.
Before You Begin
When buying Brussels sprouts, choose those with small, tight heads, no more than 1 1/2 inches in diameter, for the best flavor. Larger sprouts can often be trimmed of loose leaves along the stem and still be quite good; they cook best when cut in half. Scalding the milk makes it easier to blend in with the butter-flour mixture. There is little chance of lumping and the sauce comes to a boil more quickly as well.
Instructions
- Bring sprouts, 1/2 cup water, and 1/2 teaspoon salt to boil in 2-quart saucepan over medium-high heat. Lower heat, cover, and simmer (shaking pan once or twice to redistribute sprouts) until knife tip inserted into a brussels sprout center meets no resistance, 8 to 10 minutes. Drain well and set aside.
- Heat butter in medium saucepan over medium heat. Add shallots; sauté until just softened, about 2 minutes. Whisk in flour; continue to cook for 30 seconds.
- Increase heat to medium-high; whisk in hot milk. Continue to whisk until mixture comes to boil. Reduce heat to medium and simmer until fully thickened, 1 to 2 minutes longer. Season with salt, pepper, and nutmeg.
- Add sprouts to sauce; toss to coat. Simmer until heated through, about 2 minutes longer. Adjust seasonings and serve immediately.
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