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Brussels Sprout and Bacon Souffle

ingredients

serves 4
1 1/2 lb (700 g) trimmed brussels sprouts
125 g (4 oz) smoked bacon rashers, chopped
1/2 stick (4 Tbsp) 2 oz (50 g) butter
1/2 cup (50 g) 2 oz flour, sifted
pinch of grated nutmeg
1 1/4 cup (1/2 pint) 300 ml milk
3 eggs, separated
salt and freshly ground pepper

method

1. Butter a 1.4-litre (2 1/2 pint) souffle dish. Preheat the oven at 200°C (400T) mark 6.

2. Cook the brussels sprouts in a saucepan of boiling salted water until tender. Drain well.

3. Meanwhile, in a small saucepan, saute the bacon in its own fat for about 2 minutes. Stir in the butter, flour and nutmeg and cook gently for 1 minute, stirring. Remove pan from the heat and gradually stir in the milk. Bring to the boil and continue to cook, stirring, until the sauce thickens. Simmer for 2 minutes.

4. Chop half the sprouts. In a blender, puree the remaining sprouts with the egg yolks and a little sauce. Fold the puree and the chopped sprouts into the sauce. Season well.

5. Whisk the egg whites until stiff and gently fold into the brussels sprout mixture. Turn into the souffle dish and bake in the oven for 30-35 minutes. Serve immediately accompanied by a salad.

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