Baked brussels sprouts au gratin #2
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | Brussels sprouts |
| 2 | tablespoons | Butter |
| ½ | cup | Green onions, chpd |
| 1 | tablespoon | Flour |
| ½ | slice | Bacon |
| 1½ | teaspoon | Garlic, chpd |
| 1½ | teaspoon | Parsley, chpd |
| 1 | cup | Water, reserved from cooking |
| ½ | teaspoon | Salt |
| ⅛ | Pepper | |
| ½ | cup | Cheddar cheese, grated |
| 2½ | tablespoon | Bread crumbs |
Directions
RESTAURANTS OF NEW ORLEANS
Preheat oven 325 F. Wash and "x" bottom of brussels sprouts. Place in boiling water, enough to cover. Boil and simmer 10 mins or until tender. Drain and reserve 1 c hot liquid. Melt butter in sm skillet.
Add green onions and saute 3 mins. Stir in flour and cook until flour is dissolved, 3 mins. Add bacon, garlic and parsley. Cook 3 mins more. Pour in reserved water. Add salt and pepper. Bring to a boil, stirring constantly until thickened to consistency of heavy cream Remove bacon from sauce. Place sprouts base down in a buttered casserole. Pour sauce over. Top wih grated cheese then breadcrumbs.
Bake 30 mins or until top is browned. Submitted By DAN KLEPACH On 04-28-95
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