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:
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
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.