Ingredients:

2 pounds Brussel sprouts
1 medium onion
1/2 teaspoon ground nutmeg
1/3 teaspoon ground white (or
black) pepper
1 teaspoon salt (or to taste)
8 ounces bacon
2 teaspoons extra virgin olive oil
2 tablespoons all-purpose flour
1 cup heavy cream
4 ounces shredded Cheddar
cheese

Trim Brussel sprouts stems off.
Remove several coarse outer
leaves off the sprout. Examine
heads carefully to make sure
they are free from insects.
Rinse sprouts in colander
under warm water.
Bring large pot of water to
boiling and add sprouts. Add
nutmeg.
Add pepper.
Add salt.
Bring water to boil again,
reduce heat to medium and
cook sprouts for 7 to 10
minutes. Test one sprout. If it is
too hard for you, keep cooking
sprouts for additional 1 to 2
minutes or until they are as
tender as you like. But don't
overcook them, otherwise they
will not keep the shape and will
fall apart or will be too soft.
Place colander into sink and
pour sprouts into it to drain.
Put sprouts back to pan and
cover with lid to keep them
warm.

Slice bacon strips thinly,
crosswise. The best way to do it
when bacon is slightly frozen.
Place bacon into medium
skillet.
Add oil. Cook bacon for about
a minute over medium heat.
Add sliced onions.


















Cook onions and bacon over
medium-low heat until onions are
golden brown and bacon is crisp,
about 5 to 7 minutes. Remove
onions and bacon from skillet,
leaving as much oil in skillet as
possible.













Add flour to skillet and stir
immediately.


















Stirring constantly, let flour mix
with oil well. Cook for 1 minute
over low heat.
















Add heavy cream and stir
immediately. Make sure all
clumps are dissolved and sauce
is smooth.















Cook sauce over low heat for
about a minute or until it starts
bubbling slightly. Stir constantly.
Add cheese.



















Stir immediately.


















Cook over low heat for 1 minute,
or until cheese is melted
completely and sauce becomes
thick.
















Place sprouts into serving dish.



















Add cheese sauce to sprouts.


















Mix sprouts well to cover evenly
with sauce.
Sprinkle with bacon and onions.




Serve immediately.
Once you try this recipe, you'll start loving
Brussel sprouts!
Brussels Sprouts In Cheese Sauce  
Adapted from

Culinaria Germany
homestep by steptipsarchiveFood Stylingabout

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