Brussels sprouts with sauce mornay

Tonight I decided to use up some Brussels sprouts, Julia Child-style. They were pretty delicious.

What you do is this: Trim the sprouts and boil for about 6-8 minutes. You would think that this would make them soggy and gross, but it does not. Instead, it just makes them bright green and soft.

Next, you butter a dish and arrange them, heads up, in the dish. This looks very cute. (Sorry, I forgot to get a photo.) Add more butter and bake for 15 minutes.

Meanwhile, you make the sauce mornay. This involves making a roux (cooking flour in butter), then adding milk and whisking until it is thickened. Then you add salt, pepper, and cheese, and you've got a delicious and creamy cheese sauce.

Then you pour over the cooked Brussels sprouts and put under the broiler to brown the sauce.


We ate these with some Gouda, carrot slices, and radishes. I will consume this CSA produce if it kills me!