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| | Brussels Sprouts & Chestnuts
1/2 cup of butter or margarine, divided
1/4 cup plus 2 tablespoons of all purpose flour
3 cups of half and half
1 teaspoon of salt
1/8 teaspoon of pepper
1 1/2 cups of peeled and blanched chestnuts
1/2 pound of fresh mushrooms, sliced
2 pounds of fresh brussels sprouts, cleaned and boiled
3/4 cup of grated Parmesan cheese
Melt 1/4 cup plus 2 tablespoons o f butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half and half; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Set aside.
Sauté chestnuts and mushrooms in 2 tablespoons of butter in a large skillet for 2 minutes. Add brussels sprouts; sauté an additional 2 minutes.
Place vegetable mixture in a shallow 3 quart baking dish. Pour reserved sauce over vegetable mixture; sprinkle with cheese. Bake at 300ºF. for 30 minutes. Yield: 12 servings |
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