The recipe is considerably simpler than it appears. While preparation takes some time, it is well worth the wait. The ribs are typically prepared the day before and then grilled for a quick meal the following evening.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 ½ (12 ounce) packages Brussels sprouts
- 1 ½ tablespoons butter
- 1 onion, chopped
- ½ cup dry white wine
- ¾ cup heavy whipping cream
- 1 pinch ground nutmeg, or to taste
- ground black pepper to taste
- 1 ¾ cups grated Edam cheese
- salt to taste
Instructions
- Place Brussels sprouts into a pot, cover with water, and bring to a boil. Cook until tender yet firm to the bite, about 15 minutes. Drain.
- Melt butter in a saucepan over medium heat while Brussels sprouts are cooking and cook onion until soft and translucent, about 5 minutes. Pour in white wine and bring to a boil. Stir in cream, nutmeg, and pepper. Add Edam cheese and stir until melted. Add drained Brussels sprouts and heat in cheese sauce over low heat, about 5 minutes. Season with salt.
Nutrition Facts
| Calories | 474 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 117 mg |
| Dietary Fiber | 6 g |
| Protein | 18 g |
| Saturated Fat | 22 g |
| Sodium | 601 mg |
| Sugars | 6 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
I made it with Gouda and steamed the sprouts rather than boiling them. Excellent!!