Rouxbe

• 2 lb Brussels sprouts
• 2 tsp table salt

To prepare the Brussels sprouts, trim off the very end, but not so much that the leaves fall off. Score the stem with an “X” to ensure the sprouts cook evenly.

Bring a pot of cold, salted water to a boil and add the sprouts. Simmer, uncovered, for about 7-10 minutes. You don’t want the water boiling too hard, otherwise the sprouts will tumble into each other and the leaves will start to come apart. Cooking the sprouts uncovered allows the gases to escape and also helps to keep them nice and green.

While the sprouts cook, prepare an ice bath. After about 7 minutes, test one of the larger sprouts for doneness. They should be cooked all the way through but still have a bit of firmness to them. Brussels sprouts are often overcooked, which is what produces that sulfur smell.

As soon as they are done to your liking, place them into the ice bath and let cool for about 3-4 minutes. This will stop the cooking process, set the color, and remove most of the sulfurous smell. Take the Brussels sprouts out of the water and drain well.

Related Drill-downs

• Preparing Vegetables in Advance

• 3 strips proscuitto - can substitute with ham
• 2 cloves Fresh garlic
• 2 sprigs fresh thyme
• 1/2 cup grated Parmigiano Reggiano
• 2 tbsp Unsalted butter
• 2 1/2 tbsp All-purpose flour
• 2 cups Whole milk
• 1/8 tsp ground white pepper
• 1 tsp Kosher salt - can substitute with 1/2 tsp table salt
• 1/8 tsp freshly grated nutmeg
• 1/3 cup grated Parmigiano Reggiano

If you are baking these Brussels sprouts immediately you may want to preheat your oven to 350°F.

To make this delicious garlic and prosciutto-infused mornay sauce, begin by cutting the prosciutto into small strips. Then chop the garlic and pull the leaves from the stem of the thyme. Grate the cheese and set everything aside.

In a small pot, over low heat, melt the butter, along with the prosciutto and garlic. Let this cook for about a minute, then add the flour and stir, cook for another minute. Then add the milk, to avoid lumps, add the milk in a few stages, letting the milk boil each time before stirring.

Once you’ve added all of the milk, bring the sauce to a gentle boil. Let cook for about a minute then turn off the heat.
Add half the cheese, stir to melt then add the rest. Add the pepper, salt, thyme and fresh nutmeg. Whisk everything together and test for seasoning.

Pour the Brussels sprouts into the sauce. Just make sure they are very well drained. Also, when you pour them into the sauce be careful of any water at the bottom of the bowl. Fold together, then pour into a casserole dish and top with the grated cheese.

Preheat your oven to 350° degrees Fahrenheit and bake the Brussels sprouts for approximately 20-25 minutes, or until warmed through.