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Brussels Sprouts with Prosciutto and Parmesan
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- #9141
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
3 tablespoons butter
2 cloves garlic, minced
3 ounces thinly sliced prosciutto, cut into slivers
1 1/2 pound Brussels sprouts, trimmed and halved
2 tablespoons flour
1 1/2 cup light cream (half and half)
3 tablespoons Marsala wine
3/4 teaspoon grated nutmeg
salt and freshly ground pepper, to taste
3/4 cup grated Parmesan cheese, divided
directions
Preheat oven to 350 degrees F.
Melt butter in large skillet over medium-high heat. Add garlic and prosciutto and cook for 2 minutes, tossing. Add Brussels sprouts and continue to cook for 5 minutes. Stir in flour and toss to coat sprouts.
Gradually stir in cream and Marsala. Reduce heat to a simmer, cover and let simmer until sprouts are tender, about 12-15 minutes.
Add nutmeg and season to taste with salt and pepper. Stir in 1/4 cup Parmesan cheese and cook just until cheese is melted. Remove from heat.
Transfer mixture to an oval baking dish and top with remaining 1/4 cup Parmesan. Bake until bubbly and top is slightly browned, about 20 minutes. Serve hot.
added by
gypsygolightly
nutrition data
198 calories, 13 grams fat, 11 grams carbohydrates, 10 grams protein per serving.
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reviews & comments
November 22, 2010
I have been serving this recipe with thanksgiving dinner for a number of years. it is from Sarah Leah Chase's 'Open House Cookbook', which is my favorite cookbook. Trimming all the sprouts is a bit time consuming, but using a food processor to thin slice them makes up the time. This dish is very rich and will feed up to twice as many people when other side dishes are offered.
November 14, 2005
I made this 2 years ago for Christmas dinner with prime rib. VERY good. My mother just requested it for her 82 birthday on saturday. and very easy also.I did leave out the nutmeg.and used chicken base& water for the wine. I will use wine this time.Because I have it.