Brussels Sprouts and Chestnuts

Makes 6 to 8 servings

Ingredients:

3 10-ounce packages frozen sprouts
1/4 cup butter
1/4 cup flour
1 cup chicken broth
1 cup light cream
2 tablespoons sherry
4 ounces grated Bonbel cheese (see note)
11-ounce can water chestnuts, drained and sliced
salt and pepper
4 strips bacon, cubed and fried crisp

Preparation:

Cook sprouts in salted boiling water until tender. Drain.

Melt butter and stir in flour. Gradually add broth, cream and sherry
and cook over low heat, stirring constantly until mixture bubbles and
thickens. Add cheese and continue cooking until cheese is melted. Then
fold in sprouts and chestnuts. Add salt and pepper to taste and serve
with crumbled bacon.

This can be fixed ahead of time and heated in a 325 degree oven for
approximately 45 minutes.

Note: Bonbel cheese is a mild-flavored, semi-soft cheese sold in small
paraffin-coated rounds. It is pale cream in color and has a smooth,
buttery texture.

Source: Chef2Chef Forum Member, Chef Jean Denham, CC


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