Of course I know that these aren't baby cabbages at all; I'm just trying to avoid actually typing/saying the evil words "Brussels Sprouts" so you don't flip right on by this recipe. Sadly, the dreaded BS's have earned a bad rep, due to the unimaginative way many of us grew up being urged to eat them: boiled. While my husband even likes them that way, most of the world does not. There are so many ways to make sprouts that are terrific; many involve roasting, some use bacon and onions, some saute the leaves on their own, headless. This one just envelops them in a rich white cheese sauce, and crunches them up with water chestnuts. I've left them looking quuite naked for the photo, otherwise it just looks like a dish of creamy white bumps. And, really, the bacon is only a garnish; the dish stands on its own for luxurious taste..don't overdo it.Cook about 30 oz. Brussels sprouts, fresh or frozen, until tender; drain. Melt 1/4 c. butter, add 1/4 c. flour, stir well; then add 1 c. half and half cream ( fat free works fine) and 1 c. chicken broth, cook until it thickens. Then stir in 1 c shredded Muenster cheese, a can of sliced, drained water chestnuts, and the sprouts. Garnish with a couple strips of crumbled crisp bacon. Now, aren't those tasty little babies?
