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Roasted cheesy Brussels sprouts
1 Tbsp butter
500g Brussels sprouts, remove outer leaves
1 Tbsp butter
2 tsp flour
2 sprigs fresh thyme, stalks removed
½ leek, washed and sliced thinly
½ cup milk
½ cup cream
50g parmesan cheese, grated
fresh nutmeg, pinch
2 tsp butter, melted
2 tsp parsley, finely chopped
200g gruyere cheese, or a cheese that melts well and has a nutty flavour
½ tsp salt
freshly ground pepper
¼ cup bread crumbs or panko crumbs
Preheat the oven to 180degC.
Begin by making the cheese sauce: melt the butter in a medium-sized saucepan and add the sliced leeks and thyme. Cook for about 5 minutes or until the leeks have softened and sweetened.
Add the flour and mix well to combine and cook out over a moderate heat for 2 minutes.
Add the milk gradually, stirring all the time. Add the cream and continue to stir; lower the heat and cook out for another 10-15 minutes.
Add the parmesan cheese, nutmeg and seasoning. Set aside until required.
Place the Brussels sprouts into a suitably sized oven dish. Add the butter and season well. Roast in the oven until the sprouts start to caramelise and soften, about 10 minutes.
While they are roasting, quickly mix together the melted butter, breadcrumbs, parsley, gruyere and seasoning. Mix lightly to combine.
When the Brussels sprouts are tender, pour over the cheesy sauce. Finish by sprinkling over the breadcrumb mixture and return to the oven for a further 15 minutes.
Ready for serving when the sauce is bubbling and golden.
• Alison Lambert is one of the demonstrators at the Otago Farmers Market in Dunedin on Saturday mornings.