Creamy Brussels sprout bake
https://www.coop.co.uk/recipes/creamy-brussels-sprout-bake
This cheesy way with sprouts will win everyone over at the Christmas dinner table
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Feeds
6
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Ready in
1 hour
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 14g
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Ingredients
- 600g Co-op Brussels sprouts
- 40g Co-op unsalted butter
- 50g Co-op plain flour
- 500ml Co-op semi-skimmed milk
- 100ml Co-op double cream
- 2 tsp wholegrain mustard
- 60g Co-op British mild white Cheddar, finely grated
- 2 thyme sprigs, leaves stripped
Method
- Preheat the oven to 180°C/fan 160°C/Gas 4
- Bring a large pan of water to the boil and cook the sprouts for 2 mins
- Drain and transfer to a bowl of ice cold water How to make the sauce:
- Melt the butter in a pan over a medium heat, stir in the flour and cook for 1 minute
- Take off the heat and gradually whisk in the milk. Return to the heat and bring to the boil, whisking until thickened
- Stir in the double cream, mustard and 40g of the grated cheese
- Drain the sprouts and pat dry
- Tip into an ovenproof dish and pour over the sauce
- Sprinkle over the thyme leaves and the remaining cheese, then bake for 35-40 mins, until golden brown
- Leave to settle for 5 mins before serving
