Good Little Sprouts

If you’re planning a low-fat Thanksgiving dinner or just want a virtuous side dish that will let you eatmore pie, consider this recipe for Brussels sprouts in garlic “cream.” Fresh Brussels sprouts on the stalk are in season. Store the stalk wrapped in plastic in the refrigerator up to a week and break off the sprouts as you need them.

Traditional Thanksgiving side dishes usually are rich with butter and cream, but nonfat chicken broth and nonfat milk give this casserole a sense of creaminess. Roasted garlic and shallots add richness.

A small amount of butter is used to toast the bread crumbs for the topping, but it gives flavor and crunch to every bite. And, hey, it is a holiday.

BRUSSELS SPROUTS IN GARLIC CREAM SAUCE

Fresh Brussels sprouts on the stalk are now in season. Store the stalk wrapped in plastic in the refrigerator and break off the sprouts as you need them.

1 whole head garlic

Nonstick olive oil cooking spray

Coarse salt

1 pound Brussels sprouts

1 tablespoon minced shallots

6 tablespoons flour

1 1/2 cups nonfat chicken broth

1 1/2 cups nonfat milk

1/2 teaspoon salt

1/8 teaspoon white pepper

1 tablespoon butter, plus extra for greasing dish

1 cup fresh bread crumbs

Cut top off stem end of garlic head. Place cut side up on square piece of foil large enough to wrap around garlic. Spray garlic with olive oil cooking spray and season with coarse salt to taste. Fold foil over garlic and seal ends. Roast at 400 degrees until garlic is tender, about 30 minutes. Remove from oven and let cool.

Quarter large Brussels sprouts and halve smaller ones. Steam in steamer until tender, about 15 minutes.

Lightly spray small saucepan with cooking spray. Add shallots and saute over low heat, stirring constantly, until shallots are tender and begin to brown, 1 to 2 minutes. Remove from heat and stir in flour. Gradually add chicken broth and stir until smooth and blended. Stir in milk and salt and pepper. Bring to boil over medium heat, stirring constantly. Boil and stir until sauce is thickened, about 1 minute.

Squeeze 6 cloves roasted garlic from shell and press through garlic press into sauce, whisking until blended. Stir in steamed Brussels sprouts.

Spoon into 1 1/2-quart, lightly buttered baking dish. Melt 1 tablespoon butter in small skillet over low heat. Add bread crumbs and lightly brown over low heat, stirring constantly, 1 to 2 minutes. Spoon bread crumbs over top of casserole. Bake at 400 degrees until hot and bubbly, 20 to 25 minutes.

6 servings. Each serving:

136 calories; 405 mg sodium; 7 mg cholesterol; 3 grams fat; 21 grams carbohydrates; 8 grams protein; 1.15 grams fiber.