How To make Brussels Sprouts Souffle
1 10 Oz. Pkg Frozen Brussel Sprouts
3 Tablespoons Butter
1/4 Cup Flour
1/2 Teaspoon Salt
1/8 Teaspoon Freshly Ground Pepper
1 Cup Milk
1 Teaspoon Grated Onions
or to taste
4 Eggs :
separated
1 Cup Mozzarella Cheese -- grated
Cook sprouts, drain, and chop. Melt butter and add flour, salt, and pepper. Add milk and onion and stir until thickened. Beat egg yolks and add to warm sauce. Add cheese and cook for one minute, stirring constantly. Add sprouts and remove from heat. Beat egg whites until stiff and fold into hot mixture. Turn into ungreased 2-quart souffle dish. Bake at 300
How To make Brussels Sprouts Souffle's Videos
Brussel Sprout Gratin - My Christmas Kitchen
Love Brussel Sprouts? Then you're in for a treat! Sophie cooks up a delicious side dish to compliment her Roast Beef.
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Brussels Sprouts Namul (Korean-Style Vegan Salad 나물 Recipe) | OCHIKERON | Create Eat Happy :)
We Japanese also love Korean-style dishes. I did not make it spicy for kids btw. I love dishes seasoned with simple salt, sesame seeds and sesame oil. Smells really good and appetizing. MUST TRY, really good ????
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Brussels Sprouts Namul (Korean-Style Vegan Salad 나물 Recipe)
Difficulty: VERY EASY
Time: 5min
Number of servings: 2
Ingredients:
200g (7oz.) brussels sprouts
1/4 tsp. salt
1 tbsp. sesame oil
1 tsp. toasted white sesame seeds
Directions:
1. Wash brussels sprouts, trim off the dirty end, then slice down the middle lengthwise.
2. Boil water in a large pot. Add a teaspoon of salt in the water, cook brussels sprouts for about 3 minutes. Drain well in a strainer.
3. Toss with salt, sesame oil, and sesame seeds to finish.
You can keep it in the fridge for 3 days.
レシピ（日本語）
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Brussel Sprouts
Thanks MrsGriffin41
Twice Baked Blue Cheese Soufflé | Everyday Gourmet S7 E37
As seen on Everyday Gourmet.
Easy Thanksgiving Souffle | Chef Jean-Pierre
Hello There Friends, Today I'm going to demonstrate how to make an easy pan Souffle with Carrots and Butternut Squash. An instant fluffy winner at your Thanksgiving Feast. Make sure you let it cool down a bit first so that you don't burn yourself like I do! Let me know what you think in the comments below!
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Editor's Note: Sorry for not adding the conversion for the Oven Temp,
375°F is 190°C
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Chapters:
0:00 Intro
0:44 Butternut Squash Puree
2:26 Mise En Place
4:00 Start Processing
5:40 Start of Roux
7:50 Mix everything together
12:30 Add it to the Mold
15:00 Bake It
16:30 Tasting
17:30 Outro
Thanksgiving Recipes: Brussel Sprouts With Bacon and Figs - Mark Bittman | The New York Times
Mark Bittman cooks up brussel sprouts with bacon and figs.
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Thanksgiving Recipes: Brussel Sprouts With Bacon and Figs - Mark Bittman