Brussels Sprouts in White Sauce

Ingredients

• 1 pound Brussels Sprouts (Fresh Brussels sprouts are best)
• 6 cups Water (For boiling)
• 1 teaspoon Salt (For boiling water)
• 2 tablespoons Butter (Unsalted)
• 2 tablespoons All-Purpose Flour
• 1.5 cups Milk (Whole milk recommended)
• 0.25 teaspoon Salt (To taste, for the sauce)
• 0.125 teaspoon Black Pepper (Freshly ground, to taste)

Instructions

1. 1Pick over the Brussels sprouts, remove any wilted or yellowed outer leaves, and soak them in cold water for 15 minutes. This helps to clean them and remove any bitterness.
2. 2Drain the Brussels sprouts and transfer them to a pot. Cover with boiling salted water (6 cups water and 1 teaspoon salt). Cook for 20 minutes, or until they are easily pierced with a skewer or fork. Drain well.
3. 3In a saucepan, melt the butter over medium heat (PT1M prep, PT2M perform, PT0M wait, PT3M total). Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux (PT0M prep, PT1M perform, PT0M wait, PT1M total). Gradually whisk in the milk, ensuring there are no lumps (PT1M prep, PT3M perform, PT0M wait, PT4M total). Continue to cook, stirring constantly, until the sauce thickens (about 5 minutes) (PT0M prep, PT5M perform, PT0M wait, PT5M total). Season with salt and pepper to taste (PT1M prep, PT1M perform, PT0M wait, PT2M total).
4. 4Pour the white sauce over the drained Brussels sprouts. Serve immediately.