Brussels Sprouts Gratinee
- 2 lb Brussels sprouts
- 3 tb Butter
- 3 tb All-purpose flour
- 2 c Milk
- 1 ts Dijon mustard
- 3/4 ts Salt
- 1/2 ts Pepper
- 1/4 ts Nutmeg
- 1 c Cheddard cheese; shredded
Cut X in base of each brussels sprout; cook in large pot of boiling salted
water until tender-crisp, 7 to 9 minutes. Drain; refresh with cold water,
press out excess water with towel. Let cook; halve.
In saucepan, melt butter over medium heat. Stir in flour and cook for 1
minutes. Add milk; cook, stirring, until sauce boils and thickens, 3 to 5
minutes. Stir in mustard, salt, pepper and nutmeg. Remove from heat; stir
in half of the cheese until melted. Stir in brussels sprouts.
Spoon into greased 11 x 7-inch baking dish. (Can be refrigerated for up to
1 day.) Sprinkle with remaining cheese; bake in 375øF oven for 30 minutes
or until bubbly. Brown under broiler for 2 minutes. Makes 8 servings.
Recipe by: Canadian Living
Posted to recipelu-digest by Nesb2@aol.com on Feb 23, 1998
water until tender-crisp, 7 to 9 minutes. Drain; refresh with cold water,
press out excess water with towel. Let cook; halve.
In saucepan, melt butter over medium heat. Stir in flour and cook for 1
minutes. Add milk; cook, stirring, until sauce boils and thickens, 3 to 5
minutes. Stir in mustard, salt, pepper and nutmeg. Remove from heat; stir
in half of the cheese until melted. Stir in brussels sprouts.
Spoon into greased 11 x 7-inch baking dish. (Can be refrigerated for up to
1 day.) Sprinkle with remaining cheese; bake in 375øF oven for 30 minutes
or until bubbly. Brown under broiler for 2 minutes. Makes 8 servings.
Recipe by: Canadian Living
Posted to recipelu-digest by Nesb2@aol.com on Feb 23, 1998
