Christmas

Brussels sprouts crumble

by:
October 31, 2009
5
1 Ratings
  • Serves 6
Author Notes

I invented this recipe some day when I was craving caulflower cheese, but only had brussels sprouts to hand. It is delicious with all sorts of meat, or as a dish of its own. —Tonemid

What You'll Need
Ingredients
  • Brussels sprouts
  • 1 pound Brussels sprouts, rinsed, trimmed and halved
  • Bacon béchamel
  • 1 tablespoon unsalted butter
  • 2 ounces bacon, minced
  • 1/2 onion, finely chopped
  • 2 garlic cloves, crushed and minced
  • 3 tablespoons flour
  • 1 3/4 cups full-fat milk
  • 2 teaspoons fresh thyme leaves, finely chopped
  • Salt, to taste
  • 3 1/2 ounces breadcrumbs
  • 2 ounces Cheddar, finely grated
  • 1 teaspoon olive oil
  • Freshly ground black pepper
Directions
  1. Brussels sprouts
  2. Preheat the oven to 375 degrees.
  3. Boil the halved Brussels sprouts in plenty of salted water until tender, about 5-7 minutes..
  1. Bacon béchamel
  2. Cook the bacon in the butter over a very gentle heat until it is starting to brown (10-15 minutes).
  3. Add onions, and cook until translucent. Add garlic and thyme, and sweat for a few seconds more, until fragrant. Stir in flour.
  4. Still over a very gentle heat, gradually pour in milk, whilst stirring briskly. Bring slowly to the boil, still stirring, Simmer for a few minutes, until thickened, stirring now and then. Add thyme, and season to taste.
  5. Make topping: Combine crumbs, cheese, olive oil and pepper in a small bowl.
  6. Assemble: Grease 6 individual dishes. Distribute Brussels sprouts between them. Pour over bacon Béchamel, and top with crumble mixture. Bake in the preheated oven until bubbling and golden on top.
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1 Review

avimom
avimom February 14, 2011
I made this Friday night with what I had on hand...subbed diced ham for the bacon and parm for the cheddar. It was quite hardy, and delicious. My two kids ate their whole bowls.