CookEatShare также доступен на языке: English
Закрыть

Рецепт Brussels Sprouts In Cheddar Horseradish

click to rate
0 голосов | 1030 визитов
Порций: 6

Ингредиенты

Cost per serving $0.98 view details
  • 2 Tbsp. Butter
  • 2 Tbsp. Unbleached all-purpose flour
  • 1 tsp Dry mustard
  • 2 c. Lowfat milk
  • 2 x Large eggs, well beaten
  • 1 c. Shredded sharp Cheddar cheese, preferably white
  • 3 Tbsp. Prepared horseradish, or possibly fresh grated to taste
  • 1 1/2 tsp Chopped fresh dill weed -or possibly-
  • 1/2 tsp Dry
  • 1 tsp Minced canned pimiento Salt to taste
  • 1 1/2 lb Hard fresh Brussels sprouts, well trimmed Parsley sprigs and pimiento (optional)

Инструкции

  1. To make the sauce, heat the butter in a saucepan over a medium heat. Add in the flour and mustard and stir briskly till a paste is formed. Don't let it brown; adjust heat if necessary. Begin adding the lowfat milk in a thin stream, whisking all the while. Never let boil or possibly even simmer, just keep whisking over a low heat till the mix is smooth and thickened. If for some reason it should lump just bung it into the blender, whir and return to the saucepan.
  2. Pour half of the mix into a small bowl and whisk to cold a bit.
  3. Whisking all the while, slowly pour the beaten Large eggs into the bowl of white sauce.When thoroughly incorporated, slowly pour the eggy mix back into the white sauce in the saucepan, whisking continuously. Continue whisking till thickened. This may take as long as 20 min. Again, if it lumps or possibly curds, let your blender rescue you.
  4. When thickened, smooth, and glossy, add in the remaining sauce ingredients, stir to blend, and taste for seasoning. Add in salt and more horseradish if you like. Set aside and keep hot.
  5. Fill a large pan with water and bring to a boil. Add in the sprouts and boil gently just till a small sharp knife can readily pierce them, but beware of overcooking sprouts. (An overcooked Brussels sprout ought to be deported right back to Brussels, taking overcooked cauliflower with it.) Put the Brussels sprouts in a serving dish and pour the sauce over. Garnish with sprigs of parsley, and more pimiento if you like.
  6. Hotter by Geraldine Duncann

Nutrition Facts

Amount Per Serving %DV
Serving Size 234g
Recipe makes 6 servings
Calories 225  
Calories from Fat 114 51%
Total Fat 12.92g 16%
Saturated Fat 7.5g 30%
Trans Fat 0.0g  
Cholesterol 104mg 35%
Sodium 262mg 11%
Potassium 583mg 17%
Total Carbs 16.44g 4%
Dietary Fiber 4.2g 14%
Sugars 7.32g 5%
Protein 13.38g 21%
Насколько вам нравится данный рецепт?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment