Brussels Sprouts Prince Albert - Which Is A La Mor... |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A classic fit for any roasted or grilled meat with a strong red wine presence. Ingredients:
2 lbs. of young tender brussels sprouts |
1 large white onion |
2 cups of double cream |
3 cups of whole milk |
2 cups of shredded aged swiss cheese |
1/4 lb. of butter |
half a cup of flour |
salt, coarse cracked black pepper |
Directions:
1. Clean the sprouts and par-boil them 3/4 of the way. Cool them in an ice bath and drain well. Cut them in half lengthwise. Cut the onion into quarters and then into thin slices.
2. Heat the butter in a sauce pan and when melted, mix in the flour and cook 2-3 minutes stirring constantly.
3. Pour in the cream and milk. Whisk it well to dissolve the roux and then cook until it slowly, until it thickens. Add the onion at this time as well.
4. Reduce the heat to almost nothing. A little at a time, fold in the cheese, again stirring continuously until all of it has been incorporated and the sauce is smooth. Season with the salt and pepper.
5. Place the Brussels sprouts into a bowl and give them another bath, this time with the sauce. Mix well to coat them thoroughly. Set them into some gratin dishes or in a casserole and bake until the top has browned a little.
6. Garnish the top with some very thin fried onion rings and give them a kiss with some fresh chopped parsley.
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