Creamed Brussels Sprouts With Hazelnut Crumbs
So many vegetable dishes involve rich sauces. Keep at least one thing from weighing down your Thanksgiving feast by serving Brussels sprouts in a light “cream” sauce made with chicken broth and 2% milk.
Check your supermarket’s produce section for fresh Brussels sprouts on the stalk. They lack the sharp taste Brussels sprouts sometimes have.
You can make this dish up to the point of baking, then cover and refrigerate it one day. If you make it ahead, add five to 10 minutes to the baking time and don’t sprinkle the crumb topping over the casserole until just before putting it in the oven.
Deane’s book “Low Fat Kitchen” includes more than 100 recipes created for this column.
Steam Brussels sprouts in a covered steamer basket over boiling water until tender, about 15 minutes.
Coat large saucepan with nonstick cooking spray and saute shallots over medium-low heat until tender, 2 to 3 minutes. Stir in milk and 1 cup broth. Bring to a simmer. Blend remaining 1/2 cup broth into flour until smooth, then whisk into milk mixture. Return to a simmer, stirring until smooth. Boil 1 minute. Stir in salt and white pepper to taste.
Add Brussels sprouts to sauce, stirring to coat, then spoon into lightly buttered 8-inch square baking dish. Combine bread crumbs, hazelnuts and thyme. Stir in melted butter. Sprinkle over top of vegetables. Bake at 400 degrees until hot and bubbly and crumbs are golden brown, 15 minutes.
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