Brussels Sprouts and Leek Casserole

April 10, 2015

This fabulous Brussels sprouts and leek casserole is my go to casserole for fall and winter cooking. Sweet tasting and velvety smooth, even Brussels sprouts doubters will love this.

Brussels Sprouts and Leek Casserole

Serves 6-8

2 tablespoons extra virgin olive oil
2 large leeks, white part only, thinly sliced
1 pound (about 25) Brussels sprouts, washed, cored cut in half and thinly sliced
½ cup dry white wine
Salt to taste

Cream Sauce

2 tablespoons butter
¼ cup flour
2 cups low fat milk
1-cup light cream
½ teaspoon grated nutmeg
Salt to taste
1 cup shredded Swiss cheese
½ cup shelled natural pistachio nuts

Heat the olive oil in a large sauté pan and when it is fragrant, add the leeks and Brussels sprouts and cook until the mixture begins to wilt. Raise the heat to high and add the wine and allow it to almost evaporate. Lower the heat to medium. Stir in the salt. Set aside.

In a quart saucepan, melt the butter over medium heat; whisk in the flour and cook until a paste forms; slowly whisk in the milk and cream and continue whisking over medium heat until the mixture begins to thicken; stir in the nutmeg and salt and half the cheese.

Stir the cream sauce into the Brussels sprouts mixture and combine well.

Transfer to a buttered 9 x 12 casserole and spread evenly. Sprinkle the remaining cheese over the top. Bake covered in a 350F oven for 20 minutes. Remove foil, sprinkle nuts evenly over the top and continue baking an additional 10 minutes until the top is browned and the mixture is bubbly. Serve hot.

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