Creamed Brussels Sprouts with Hazelnut Crumbs
Cuisine: American
Author: Kitchens
We've found this dish is exceptionally attractive and pleasurable when served in individual dishes.
  • 1 1/2 pounds brussel sprouts; cut in half
  • nonstick cooking spray
  • 2 Tablespoons minced shallots
  • 1 1/2 Cups 2% milk
  • 1 1/2 Cups nonfat chicken broth
  • 5 Tablespoons flour
  • 1 teaspoon salt
  • freshly-ground white pepper, to taste
  • butter; for greasing
  • 1 Cup lightly toasted fresh bread crumbs
  • 1/4 Cup chopped toasted hazelnuts
  • 1 teaspoon minced thyme leaves
  • 1 Tablespoon butter; melted
  1. You can make this dish up to the point of baking, then cover and refrigerate it one day. If you make it ahead, add 5 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.
  2. Steam Brussels sprouts in a covered steamer basket over boiling water until tender, about 15 minutes.
  3. 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.
  4. 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.
  5. 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.
Calories: 204 Fat: 8 g Fiber: 2.10 g Protein: 10 g Cholesterol: 10 mg
Recipe by Donna Deane, L.A. Times Test Kitchen Director, author of "Low Fat Kitchen"
Recipe by Recipes at