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10 minutes
20 minutes
30 minutes
- 1.5 (12 ounce) packages Brussels sprouts
- 1.5 tablespoons butter
- 1 onion, chopped
- 0.5 cup dry white wine
- 0.75 cup heavy whipping cream
- 1 pinch ground nutmeg, or to taste
- ground black pepper to taste
- 1.75 cups grated Edam cheese
- salt to taste
- In a pot, submerge Brussels sprouts in water and bring to a boil. Cook for approximately 15 minutes until tender but still slightly crisp. Drain.
- In a saucepan over medium heat, melt butter while Brussels sprouts cook. Sauté onion until soft, about 5 minutes. Pour in white wine and bring to a boil. Add cream, nutmeg, and pepper. Stir in Edam cheese until melted. Gently mix in drained Brussels sprouts and heat in cheese sauce for 5 minutes. Finish with a pinch of salt to season.
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