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Here's what you do |
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Cut an X in the base of each sprout. Cook for 7-9 minutes in boiling water until tender-crisp. Drain and refresh under cold water. Press out excess water and cool.
Melt butter, stir in flour and cook, stirring one minute. Add milk, stirring for 3-5 minutes, until thickened. Stir in remaining ingredients, adding half the cheese and stir until melted. Stir in the sprouts.
Spoon into a 2 litre dish. Sprinkle with remaining cheese and bake at 350°F for 20-25 minutes or until bubbly.
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Here's what you need |
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2 lb brussels sprouts
3 tbsp butter
3 tbsp all-purpose flour
2 cups milk
1 tsp Farm Boy™ Dijon Mustard
1/4 tsp salt
1/2 tsp pepper
1/4 tsp nutmeg
1 cup cheddar cheese, shredded
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