- 2 pounds [1 kg] Brussels sprouts
- 3 tablespoons [45 mL] butter
- 3 tablespoons [45 mL] all-purpose flour
- 2 cups [500 mL] milk
- 1 teaspoon [5 mL] Dijon mustard
- 3/4 teaspoon [3.75 mL] salt
- 1/2 teaspoon [2.5 mL] pepper
- 1/4 teaspoon [1 mL] nutmeg
- 1 cup [250 mL] grated Cheddar cheese
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- Cut an 'X' at the base of each Brussels sprout; boil Brussels sprouts into hot, boiling water for 7 to 9 minutes, until tender yet still crunchy.
- Drain Burssels sprouts under cold running water; remove excess water, pressing each Brussels sprout delicately into a clean cloth.
- Leave to cool.
- Into a casserole, melt butter over medium heat; stir in flour and cook, whipping for 1 minute.
- Pour in milk; cook, stirring for 3 to 5 minutes, until bubbling and thickened.
- Stir in Dijon mustard, salt, pepper and nutmeg.
- Remove from heat; stir in half of grated Cheddar cheese, until melted.
- Delicately mix in cooled Brussels sprouts.
- Pour into a greased 11 x 7-inch [2-L] oven-safe dish.
- The dish can now be covered and refrigerated for up to 1 day.
- Sprinkle dish with remaining cheese.
- Bake into a preheated 375°F [190°C] oven for 30 minutes, until boiling.
- Brown under broiler for approximately 2 minutes.
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