Brussels Sprouts Lyonnaise Recipe
Ingredients
| Brussels sprouts | 450 Gram | |
| Milk | 125 Milliliter | |
| Light cream | 125 Milliliter | |
| Nutmeg | 1 Milliliter | |
| Salt | 1 Milliliter | |
| Pepper white | 1 Milliliter | |
| Spanish onion | 1 Medium | |
| Butter | 45 Milliliter | |
| 45 ml flour, all purpose | ||
| Sweet white wine | 80 Milliliter | |
Directions
GETTING READY
1) Remove bottom ends and any wilted leaves from sprouts.
MAKING
2) In boiling salted water, cook the sprouts for 10 minutes.
3) Drain well and keep warm in a serving bowl.
4) In a saucepan, mix together milk, cream, nutmeg, salt, pepper and onion.
5) Allow the mixture to come to a boil and simmer until onions are soft.
6) In another sauce pan, heat butter and then add in flour.
7) Cook the mixture for 2 minutes over low heat to make a roux.
8) Mix in onion cream and wine and allow the sauce to thicken by simmering for 8-10 minutes.
9) Spoon the sauce over sprouts placed in serving bowl.
SERVING
10) Serve immediately.
1) Remove bottom ends and any wilted leaves from sprouts.
MAKING
2) In boiling salted water, cook the sprouts for 10 minutes.
3) Drain well and keep warm in a serving bowl.
4) In a saucepan, mix together milk, cream, nutmeg, salt, pepper and onion.
5) Allow the mixture to come to a boil and simmer until onions are soft.
6) In another sauce pan, heat butter and then add in flour.
7) Cook the mixture for 2 minutes over low heat to make a roux.
8) Mix in onion cream and wine and allow the sauce to thicken by simmering for 8-10 minutes.
9) Spoon the sauce over sprouts placed in serving bowl.
SERVING
10) Serve immediately.
Chef
