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Thanksgiving | |
| 2 pounds Brussels sprouts 4 ounces prosciutto, julienned 2 tablespoons unsalted butter Roasted Garlic 1 head 3 tablespoons all-purpose flour 1 1/2 cups heavy cream 1 cup half-and-half 1/4 cup sherry 1 cup finely grated Parmesan, plus 1/2 cup 1 teaspoon freshly grated nutmeg 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Special equipment: a large casserole dish | |
| Peel off any damaged outer layers of Brussels sprouts. Trim the stem to make it flush. Quarter each sprout and score the stem on each quarter with a 1/4-inch-deep "X." Saute the prosciutto in the butter over medium heat for about 2 minutes. Add the garlic and Brussels sprouts and stir continuously for 2 to 3 minutes. Add the flour and continue stirring for 2 minutes. 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. Stir in the 1 cup of Parmesan, nutmeg, salt, and pepper. Transfer to an ovenproof casserole dish. Cover with remaining 1/2 cup Parmesan. Cover with aluminum foil and bake for 25 minutes. Serve immediately. | |
Unrated | |
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