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Creamy Parmesan & Brussels Sprouts Spread
12oz raw Brussels Sprouts
2 cups Milk
1 cup Parmesan Cheese, finely grated
1 Tbsp Butter
1 Tbsp Flour
1/2 tsp Lemon zest
Salt
In a saute pan, melt butter. Add flour and whisk together, forming a rue. Add milk to pan and mix with rue, bringing to a boil. Chop Brussels Sprouts into ribbons, discarding any thick stems. Continue to stir as sauce thickens. Add cheese and stir in. Season to taste with salt. Stir in lemon zest. Spread on toasted bread and serve hot.
