- 4 tablespoons (¬Ĺ stick) unsalted butter
- 4 garlic cloves, minced
- 1 pound Brussels sprouts, bottom stems trimmed, cut¬†crosswise into ¬Ĺ-inch slices
- 2 tablespoons all-purpose flour
- ¬ľ cup dry sherry, such as Manzanilla
- 1 cup heavy cream
- ¬Ĺ cup freshly grated Parmesan cheese
- ¬Ĺ teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- A few gratings of fresh nutmeg
Try to buy the firmest,¬†smallest sprouts, as they have the most delicate nutty flavor.
- Preheat the oven to 350¬įF. In a large skillet, melt 2¬†tablespoons of the butter over medium heat. Add half of the¬†garlic and stir until fragrant, about 1 minute. Add half of the¬†Brussels sprouts. Cook, stirring occasionally, until heated¬†through, about 2 minutes. Tossing the sprouts, sprinkle with¬†1 tablespoon of the flour, and stir for 1 minute without letting¬†the flour brown. Stir in 2 tablespoons of the sherry, then ¬Ĺ¬†cup of the heavy cream. Bring to a simmer. Cook, stirring¬†often, until the sauce thickens and the Brussels sprouts are¬†just tender, about 3 minutes. Transfer to a large bowl.¬†Repeat the procedure with the remaining butter, garlic,¬†Brussels sprouts, flour, and cream. Stir in ¬ľ cup of the¬†cheese. Season with the salt, pepper, and nutmeg. Spread¬†in a buttered 9 √ó 13-inch baking dish. Sprinkle with the¬†remaining ¬ľ cup cheese. (The Brussels sprouts can be¬†prepared up to 1 day ahead, cooled, covered, and¬†refrigerated.)
- Bake until the sauce is bubbling, about 25 minutes.¬†Serve hot.