From The Enchanted Broccoli Forest, by Molly Katzen

Serves 3-4


1/2 lb Brussels sprouts

1/2 cup chopped onion

1/2 lb chopped mushrooms

2 Tbsp butter

1/4 tsp salt

lots of freshly ground black pepper

1/2 tsp dill weed

1/2 tsp dried tarragon

1/2 tsp dry mustard

1Tbsp flour

1 cup hot milk

1/2 tsp prepared horseradish

1 packed cup grated cheddar


Cut the Brussels sprouts into quarters, and put them up to steam for 10-15 minutes.

Cook the mushrooms and onions together in butter, with salt, until the onions are soft (8-10 minutes over medium-low heat).  Add herbs as they cook.

Sprinkle in the flour, stirring as your sprinkle.  Cook a few minutes more, stirring.

Gradually drizzle in the hot milk.  Stir with a wooden spoon.  Cover, and cook over very low heat- stirring intermittently- for 5-8 minutes.  Stir in the horseradish, the cooked Brussels sprouts, and the cheese.  Set aside while you cook your pasta  (about 1/2 lb for this amount of sauce).