Brussel sprouts coated in a silky garlic and prosciutto mornay sauce.
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I've never made or eaten Brussels Sprouts, so I wanted to try this recipe. Took it as a side to a Thanksgiving dinner thinking with people who love them thinking that, even if I don't like them, others will.
They came out great - everyone loved them! I'm even thinking the garlic-proscuitto mornay would be great for chicken breasts or pork.
I agree with Sherrie, this recipe was great. This is a vegetable that I would normally skip; I will prepare it more often.
Tonight we are making the Ancho braised beef ribs; in the process my wife came up with a great idea. I kept going back to my laptop to check the recipe. In doing so I kept wiping off the keyboard. She covered the keyboard with stretch wrap and I was set. Give it a try....
I will comment on the beef ribs later.
Terrell in Florida
OK - so I tried this recipe as well as the Glazed Carrots recipe for our early family Christmas dinner... I wasn't sure how it would go over. Both vegetables were a hit! People loved them and all asked for the recipes (expect a load of registrations for Rouxbe out of it :-) I do have a ? Can you substitute Pancetta for Prosciutto? I'm still trying to figure out Italian meat flavorings in recipes... thanks again.
I made these yesterday and my kids who normally don't like brussel sprouts ate them all up. I had a hard time just to get them to try them. I assured them they would think they were way different then any they had before. So, they each took a bite, looked at each other and smiled. They ate the majority of them. What a great recipe. I have a request to make it again for Christmas dinner so that's what I'm doing now, making them a head.
Thanks for the recipe
The sauce was nice and velvety when I placed it in the oven. However, I forgot it at relatively high temp for about 40 minutes while I was preparing the rest of the meal. The sauce turned grainy and lumpy. Was my mistake:
1. Leaving it too long at too high a temperature?
2. Using 2% lactose-free milk instead of whole normal milk?
I think you may have answered your own question. I imagine your mistake was both the high heat and maybe even the milk. The high temperature would cause the sauce to split. Also, the less fat milk has, the more potential it has of splitting.
I'm not familiar with heating cheese-based sauces in the oven and have too many choices to pick from... Should I use regular bake (bottom element only), convention bake (bottom element + fan) or convection roast (both top and bottom elements + fan). Thanks!
I've been wanting to make this for awhile but couldn't find fresh brussel sprouts until last week. I made this tonight with a few changes (bacon instead of prosciutto and milk w/light cream). They came out lovely! I've never had fresh brussel sprouts before and was anxious to try them out. I'm glad I did. I always liked them as a kid (weird, I know) but got away from them as I got older. I have a renewed interest. Thanks for the recipe, I look forward to many more!
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