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Ingredients
| 500 g g | Brussels Sprout Brussels Sprout | ||
| 1 tbsp tbsp | Mustard Mustard | ||
| 100 g g | Cheddar Cheddar | ||
| 450 ml ml | Milk Milk | ||
| 40 g g | Butter Butter | ||
| 2 tbsp tbsp | Cream Cream | ||
| 1,5 tbsp tbsp | Flour Flour | ||
| 1 handfuls handful | Thyme Thyme | ||
| 1 handfuls handful | Almonds Almond | ||
| 1 pinches pinch | Salt Salt |
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Method
Preparations:
- Preheat your oven to 180°c.
- Melt the butter in a large non-stick saucepan, add flour, mustard & thyme and stir well until a thick paste forms, add milk gradually, stirring thoroughly then add the cream.
- Bring to a gentle simmer, cook for 10 minutes, or until the sauce has thickened and the flour has cooked, add the majority of the cheese.
- Simmer the sprouts for 8 minutes then drain & blanch by putting into cold water.
- When cooled add the sprouts to the cheesy sauce, stir well & transfer in to a baking dish.
- Top with the remaining cheese, breadcrumbs & almonds and bake for 15 minutes, or until the cheese is golden.
Tip:
Ideal option for the vegetarians at your table!
