Creamy Brussels Sprouts

You will never look at Brussels sprouts in the same way once you’ve tasted this deliciously creamy sprouts. This recipe will definitely become one of you sprouts standards.


2 packets of brussels sprouts
salt to taste
3 tablespoons butter
3 tablespoons flour
1 cup milk
1 egg yolk
a touch of freshly grated nutmeg (optional)
1/4 cup grated Parmesan cheese

Preheat oven to 375 degrees.

Clean and trim the brussels sprouts, making a shallow incision in the shape of a cross on the stem end. Place the sprouts in a skillet, add cold water to cover, and salt to taste. Bring to a boil and simmer for 10 to 15 minutes, or until crisp-tender. Drain.

Melt 2 tablespoon butter in a saucepan. Add the flour and stir with a whisk until smooth. Add the milk or cream, stirring vigorously until thickened and smooth. Season with salt and nutmeg. Remove from the heat, and stir in the egg yolk.

Select a casserole dish large enough to accommodate the brussels sprouts in a single layer. Melt the remaining butter in the casserole, then add the sprouts. Carefully spoon the sauce over the sprouts, sprinkle with cheese and bake for 12 to 15 minutes. Run the dish under the broiler for a few minutes to ensure a crispy, brown finish.