- ¾ pound small to medium Brussels sprouts, trimmed (about 2½ cups)
- 6 ounces pearl onions, peeled and trimmed (a generous 1½ cups)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk, Basic Chicken Stock, or commercial chicken broth, or ½ cup milk plus ½ cup chicken stock
- 1 teaspoon kosher salt
- Pinch of cayenne pepper
- 2 tablespoons chopped fresh parsley (optional)
- Put the Brussels sprouts and onions in the top of a two-part steamer or on a steaming rack or a plate in a bamboo steamer. Fill the bottom of the steamer pan or a pan large enough to hold the bamboo or steaming rack with water; the water should not touch the rack. Bring to a boil over medium heat. Place the vegetables on top, cover and steam for 10 to 11 minutes, or until a knife easily slips into the flesh. Set aside.
- Melt the butter in a medium saucepan. Add the flour and cook over low heat for 5 minutes, stirring. Slowly add the milk, whisking briskly to prevent lumps; be sure to scrape the corners, where lumps can hide. Add the salt and cayenne. Increase the heat to medium. Cook for several minutes, stirring occasionally, until thickened.
- Add the Brussels sprouts, onions and optional parsley. Cook over low heat until fully heated through.