Yield: 8 Servings
Measure | Ingredient |
---|---|
2 pounds | Brussels sprouts |
3 tablespoons | Butter |
3 tablespoons | All-purpose flour |
2 cups | Milk |
1 teaspoon | Dijon mustard |
¾ teaspoon | Salt |
½ teaspoon | Pepper |
¼ teaspoon | Nutmeg |
1 cup | Cheddard cheese; shredded |
Cut X in base of each brussels sprout; cook in large pot of boiling salted water until tender-crisp, 7 to 9 minutes. Drain; refresh with cold water, press out excess water with towel. Let cook; halve.
In saucepan, melt butter over medium heat. Stir in flour and cook for 1 minutes. Add milk; cook, stirring, until sauce boils and thickens, 3 to 5 minutes. Stir in mustard, salt, pepper and nutmeg. Remove from heat; stir in half of the cheese until melted. Stir in brussels sprouts.
Spoon into greased 11 x 7-inch baking dish. (Can be refrigerated for up to 1 day.) Sprinkle with remaining cheese; bake in 375øF oven for 30 minutes or until bubbly. Brown under broiler for 2 minutes. Makes 8 servings.
Recipe by: Canadian Living
Posted to recipelu-digest by Nesb2@... on Feb 23, 1998