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
Serves: 6
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
Brussels sprouts
- Preheat the oven to 375 degrees.
- Boil the halved Brussels sprouts in plenty of salted water until tender, about 5-7 minutes..
Bacon béchamel
- Cook the bacon in the butter over a very gentle heat until it is starting to brown (10-15 minutes).
- Add onions, and cook until translucent. Add garlic and thyme, and sweat for a few seconds more, until fragrant. Stir in flour.
- 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.
- 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.