Tuesday, March 13, 2012

Creamy Parmesan & Brussels Sprouts Spread
12oz raw Brussels Sprouts2 cups Milk1 cup Parmesan Cheese, finely grated1 Tbsp Butter1 Tbsp Flour1/2 tsp Lemon zestSaltIn a saute pan, melt butter. Add flour and whisk together, forming a rue. Add milk to pan and mix with rue, bringing to a boil. Chop Brussels Sprouts into ribbons, discarding any thick stems. Continue to stir as sauce thickens. Add cheese and stir in. Season to taste with salt. Stir in lemon zest. Spread on toasted bread and serve hot.

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