Brussels Sprouts In Bleu Cheese Sauce Recipes

Steps:

• Place Brussels sprouts into a pot, cover with water, and bring to a boil. Cook until tender yet firm to the bite, about 15 minutes. Drain.
• Melt butter in a saucepan over medium heat while Brussels sprouts are cooking and cook onion until soft and translucent, about 5 minutes. Pour in white wine and bring to a boil. Stir in cream, nutmeg, and pepper. Add Edam cheese and stir until melted. Add drained Brussels sprouts and heat in cheese sauce over low heat, about 5 minutes. Season with salt.

Steps:

• 1. Preheat oven to 375. Coat Brussels in olive oil, salt & pepper.
• 2. Roast until very deeply golden brown and tender (around 25-30 minutes).
• 3. In a frying pan, fry bacon. Set aside cooked bacon and crumble. Reserve 4 Tbsp of bacon grease.
• 4. In a warm pan, add shallots and cook until tender absorbing bits from pan.
• 5. Whisk in mustard and reserved bacon grease; remove from heat.
• 6. Drizzle olive oil to form a dressing.
• 7. In a serving dish, toss Brussels with dressing.
• 8. Crumble bacon and blue cheese on top. Serve warm. Enjoy!

Steps:

• Bring a saucepan of water to a boil; reduce heat to medium-low and cook the sprouts for 10 minutes. Drain, rinse in cold water, and set aside.
• Melt the butter in a saucepan over medium heat and stir in the flour, salt, and pepper. Cook the mixture until it turns a slight tan color, about 1 minute; whisk in the milk. Bring to a simmer, whisking constantly, and cook until thickened, about 2 minutes. Stir in the processed cheese until the cheese has melted and the sauce is thick and smooth. Transfer the Brussels sprouts into the sauce, stirring to coat.

Steps:

• Microwave brussels sprouts in a covered dish on high, with two tablespoons of water, for 4-5 minutes or until just fork-tender. Make sure steam can vent during cooking.
• Remove from microwave, drain and set aside.
• In large skillet, fry bacon until crisp. Place on paper towel; drain most of the fat from pan.
• Place walnuts in pan and toast over high heat for about 5 minutes or until they start to brown.
• Add sliced shallot and cook, turning heat down to medium, stirring frequently, until translucent.
• Add brussels sprouts; stir to coat with pan drippings. Add salt and pepper to taste at this time.
• Add whipping cream and bleu cheese; stir all ingredients together until cheese is mostly melted and sprouts are well covered.
• Simmer over low heat for another five to ten minutes, until cream is reduced and starts to thicken.
• Pour all into serving bowl and crumble bacon over all to garnish. Be sure to use a scraper to get all that rich sauce.
• Bring to table and accept compliments.