Brussels Sprouts over Smokey Béchamel with Gouda
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Category
Side dish
Adapted from the original recipe by Lynda Ridding of Perth Pepper and Pestle.
Ingredients
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1 ½ cups of Smokey Béchamel with Gouda sauce, recipe below
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4 tbsp parmesan cheese, grated
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2 cups Brussels sprouts, halved
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½ 250 ml jar red pepper jelly, melted
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1 tbsp walnut oil
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3 tbsp butter
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3 tbsp flour
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1½ cups hot milk
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1 large egg, beaten well in medium sized bowl
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pinch of nutmeg
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6 drops liquid smoke
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3 one inch cubes gouda, coarsely grated
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salt and pepper to taste
Smokey Béchamel with Gouda Sauce
Directions
Cook Brussels sprouts until just tender, plunge immediately into cold water to stop the cooking process and keep them bright green. Drain well and pat dry with clean tea cloth or paper towel.
Layer a baking dish oiled with walnut oil with Smokey Béchamel sauce, then parmesan, then sprouts, pressing lightly into sauce.
Set dish under broiler to brown the sprouts and heat the sauce until bubbling softly around the edges and dish is heated through. Remove from the oven and drizzle lightly with melted red pepper jelly.
Smokey Béchamel with Gouda Sauce
In a large saucepan melt the butter. As soon as it begins to bubble, add the flour and stir vigourously for 5 minutes over medium heat, until the flour begins to turn golden. Gradually (and carefully) add hot milk while stirring until smooth.
To the beaten egg slowly add two ladle-fuls of the sauce, this will ensure you don’t ‘cook’ the egg before it is completely mixed in.
Slowly stir the egg mixture back into the saucepan. Cook sauce, stirring, over low heat until thick. Add Gouda and stir gently until fully melted. Add liquid smoke. Season lightly with nutmeg and salt and pepper.
Cover with a cloth or plastic wrap until ready to use.
Recipe Note
Garnish with fresh, chopped dill and serve hot... but it's still very good at room temperature for those who want seconds! You can also make this dish with Gruyère cheese.