450 g (1 lb) small Brussels sprouts, fresh or frozen
salt and freshly ground pepper
pinch of nutmeg
600 ml (1 pt) Cheese Sauce
100 g (4 oz) hazelnuts, chopped
salt and freshly ground pepper
pinch of nutmeg
600 ml (1 pt) Cheese Sauce
100 g (4 oz) hazelnuts, chopped
method
1. Cook Brussels sprouts in boiling salted water for 10 minutes.
2. Drain and season with salt, pepper and nutmeg. Place in a buttered ovenproof dish.
3. Coat them with the cheese sauce. Add the hazelnuts and cook for 2 - 3 minutes.
4. Bake at 190°C (375°F) Gas 5. for 10 minutes.
2. Drain and season with salt, pepper and nutmeg. Place in a buttered ovenproof dish.
3. Coat them with the cheese sauce. Add the hazelnuts and cook for 2 - 3 minutes.
4. Bake at 190°C (375°F) Gas 5. for 10 minutes.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
