Shanna makes this for our Thanksgiving dinner every year
4 slices of bacon
1 large onion
1 clove of garlic
2 lbs fresh brussel sprouts (trimmed and halved)
1 1/2 cup milk
1 cup chicken broth
1/4 cup unsalted butter
5 TBL flour
3/4 cup freshly grated parmesan cheese
1 TBL dijon mustard
1/4 tsp dried thyme
freshly ground pepper to taste
1 1/2 cups grated sharp white cheddar cheese
paprika for garnish
1) Heat a large skillet and crisp- cook the bacon. transfer bacon to a plate and set it aside. Pour off all but 2 TBL of bacon fat from pan. Add onions to the pan and saute over medium heat for 6-7 minutes; add the garlic for the last minute. Scrape the onions and garlic into a large, shallow casserole and spread them evenly. set aside.
2) Trim the brussels sprouts, then cut them in half lengthwise. Steam the sprouts for about 5 minutes and drain. spread brussels sprouts over onion and garlic mixture in casserole dish. Heat oven to 375*.
3) Combine the milk and chicken broth in a small saucepan. Bring to a simmer, then remove from heat.
4) Meanwhile, melt the butter in a large saucepan. Add the flour and cook, stirring over medium heat, for about 1 minute, until the flour is light golden brown. Whisk in half of the hot milk and broth. Heat and whisk for a minute or so, until thick. Add the remaining liquid and cook for about 5 minutes, whisking frequently.
5) Whisk in the Parmesan cheese, mustard, salt, thyme, and pepper. Pour sauce evenly over the brussels sprouts. Mince the bacon and sprinkle it over the sauce. Sprinkle evenly with the cheddar cheese and dust lightly with paprika, if desired.
4 slices of bacon
1 large onion
1 clove of garlic
2 lbs fresh brussel sprouts (trimmed and halved)
1 1/2 cup milk
1 cup chicken broth
1/4 cup unsalted butter
5 TBL flour
3/4 cup freshly grated parmesan cheese
1 TBL dijon mustard
1/4 tsp dried thyme
freshly ground pepper to taste
1 1/2 cups grated sharp white cheddar cheese
paprika for garnish
1) Heat a large skillet and crisp- cook the bacon. transfer bacon to a plate and set it aside. Pour off all but 2 TBL of bacon fat from pan. Add onions to the pan and saute over medium heat for 6-7 minutes; add the garlic for the last minute. Scrape the onions and garlic into a large, shallow casserole and spread them evenly. set aside.
2) Trim the brussels sprouts, then cut them in half lengthwise. Steam the sprouts for about 5 minutes and drain. spread brussels sprouts over onion and garlic mixture in casserole dish. Heat oven to 375*.
3) Combine the milk and chicken broth in a small saucepan. Bring to a simmer, then remove from heat.
4) Meanwhile, melt the butter in a large saucepan. Add the flour and cook, stirring over medium heat, for about 1 minute, until the flour is light golden brown. Whisk in half of the hot milk and broth. Heat and whisk for a minute or so, until thick. Add the remaining liquid and cook for about 5 minutes, whisking frequently.
5) Whisk in the Parmesan cheese, mustard, salt, thyme, and pepper. Pour sauce evenly over the brussels sprouts. Mince the bacon and sprinkle it over the sauce. Sprinkle evenly with the cheddar cheese and dust lightly with paprika, if desired.
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