I used to think I hated Brussels Sprouts, and then I tasted well seasoned, roasted Brussels Sprouts and realized I only disliked them because they were poorly prepared. But Brussels Sprouts in a white sauce? Not something I would have thought of. Watch the one minute version on Instagram!
Brussels Sprouts in White Sauce
Fannie Farmer Cookbook
1896
Step One: Remove wilted leaves and soak in cold water for fifteen minutes. Easy enough. But it didn’t say anything about cutting the ends off, so I strongly debated whether I should and ultimately decided not to. I kind of regretted that.
Step Two: Boil in salted water until tender enough for a skewer to pierce. Yeah, not much more to say on that.
Step Three: Make a white sauce! This was honestly a super basic roux with milk, but I used gluten free flour, which seems to have thrown something off, so I ended up throwing in a lot more milk so it actually was a sauce vs a thick roux. But there is a part of me that wonders if it was supposed to be thicker.
Step Four: Combo the two! I decided it needed more salt. And also it said it only needed one cup of sauce to two cups of brussels sprouts, but I ended up just tossing it all together because it was pretty close to the right measurements.
Verdict:
Surprisingly good! For boiled brussels sprouts, at least. Definitely needed more seasoning, though. And I think it would have been meh if it weren’t for the sauce. Flynn couldn’t stuff it in his mouth fast enough.
Do you like Brussels Sprouts? How do you like them prepared?
