TWICE BAKED SPROUT SOUF­FLÉ

If you pre­fer your Brus­sels sprouts with a more up­mar­ket twist, then try this recipe for size. Souf­flés are great fun to make and taste de­li­cious. Even ones with Brus­sels sprouts in:

Guru Magazine - - Food -

In­gre­di­ents

Seven souf­flé tim­bales or ramekins 200ml milk ¼ small onion, finely chopped ½ clove of gar­lic, finely chopped 25g but­ter 375g Brus­sels sprouts, finely

sliced 40g flour 165g grated ched­dar cheese 2 eggs, sep­a­rated, and whites stiffly beaten ½ tsp nut­meg 25ml cream Salt and pep­per

Method

1. Put the milk in a pan to boil.

2. At the same time, melt the but­ter over a low heat in a sep­a­rate pan then add the onions and gar­lic and cook gen­tly un­til golden. Add the sprouts and carry on cook­ing on a low heat for 5 min­utes.

3. Add the flour to the pan and mix well, cook­ing gen­tly for a fur­ther two min­utes while mix­ing con­stantly.

4. Re­move from the heat and add the boil­ing milk to form a thick béchamel sauce and cook for a few more min­utes. 5. Re­move from the heat and add the egg yolks, 125g of the cheese, nut­meg and some sea­son­ing. Mix well.

6. Gen­tly fold in the egg whites then pour the mix­ture into greased and floured ramekins.

7. Place the ramekins into a bain-marie (or deep roast­ing pan filled with wa­ter – see here for how to make one) at a mod­er­ate heat un­til golden.

8. Re­move from oven and al­low to cool be­fore re­mov­ing the souf­flés from the ramekins.

9. Place in an oven-proof dish with some cream and scat­ter the re­main­ing ched­dar on top.

10. Place back in the oven to grati­nate be­fore serv­ing.

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