About this recipe:A delicious way to spruce up boring Brussels sprouts. Par-boiled Brussels are baked in a creamy white sauce with bacon and seasonings. Why not try them for Sunday lunch or Christmas dinner?
1.1kg Brussels sprouts
12 rashers streaky bacon, diced
80g chopped onion
3 tablespoons plain flour
75ml dry white wine
1/2 teaspoon salt
1/2 teaspoon dried oregano
3/4 teaspoon dried dill
1/8 teaspoon black pepper
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Method Prep:30min › Cook:30min › Ready in:1hr
Preheat oven to 170 C / Gas 3.
Cut an X in the stem end of the Brussels sprouts. Bring a pot of water to the boil. Add Brussels sprouts and cook until tender, about 7 to 10 minutes. Drain and place in a shallow baking dish.
Meanwhile, place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Drain, reserving 1 tablespoon of fat and set aside.
Saute onion in reserved bacon fat until limp. Stir in flour and cook until bubbly. Remove from heat and whisk in milk. Return to heat and cook, stirring, until the mixture boils and thickens. Stir in wine, salt, oregano, dill, pepper and all but 2 tablespoons of bacon. Pour mixture evenly over the Brussels sprouts and sprinkle with remaining bacon.
Bake in preheated oven for 20 minutes or until heated through.