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
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Ingredients
- Brussels sprouts
-
1 pound
Brussels sprouts, rinsed, trimmed and halved
- Bacon béchamel
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1 tablespoon
unsalted butter
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2 ounces
bacon, minced
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1/2
onion, finely chopped
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2
garlic cloves, crushed and minced
-
3 tablespoons
flour
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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
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Freshly ground black pepper
Directions
- Brussels sprouts
-
Preheat the oven to 375 degrees.
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Boil the halved Brussels sprouts in plenty of salted water until tender, about 5-7 minutes..
- Bacon béchamel
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Cook the bacon in the butter over a very gentle heat until it is starting to brown (10-15 minutes).
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Add onions, and cook until translucent. Add garlic and thyme, and sweat for a few seconds more, until fragrant. Stir in flour.
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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.
-
Make topping: Combine crumbs, cheese, olive oil and pepper in a small bowl.
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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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