Pan-Steamed Sprouts with Rarebit Sauce
Serves 6 to 8
2 tbsp Longo’s Salted Butter
1 tbsp Longo’s All-Purpose Flour
2 tsp Worcestershire sauce
2 tsp Longo’s Dijon Mustard
1/4 tsp Longo’s Cayenne Pepper (or to taste)
1/3 cup whole milk
1/4 cup dark beer (such as porter or stout) or vegetable broth
1 1/2 cups grated Longo’s Grass Fed Medium Cheddar Cheese
2 pkgs (400g each) Longo’s cut Brussels sprouts
1/4 tsp salt and pepper
Longo’s Paprika and chopped fresh Longo’s Chives (optional)
- •Melt butter in saucepan set over medium heat. Add flour, Worcestershire, mustard and cayenne, cook, stirring, for 2 minutes. Whisk in milk, stirring until thickened. Whisk in beer until well combined. Gradually whisk in cheese until melted. (Make-ahead - Sauce can be reserved in refrigerator for up to 3 days. Rewarm in saucepan or in the microwave, adding a splash of extra milk if needed.)
- •Fill large skillet to a depth of 1/2 inch with water. Bring to a boil, add sprouts. Partially cover and reduce heat to medium-low. Simmer for 10 to 12 minutes or until fluids are absorbed and sprouts are tender. Drain any water, if necessary, and season with salt and pepper. Transfer sprouts to serving bowl.
- •Drizzle sprouts with sauce and sprinkle with paprika and chives, if using.
- •For a classic toasted rarebit, transfer warm sprouts to shallow casserole dish. Top with sauce and broil for 3 to 5 minutes or until bubbly.
- Protein 9g
- Fibre 4g
- Fat 11g
- Sugar 3g
- Carbs 10g
- Sodium 310mg