Are you like me...always on the lookout for new side dishes for the holidays? My family has their favorites and I'm always happy to make those dishes for them, but I really do like to introduce one new veggie dish each year. Their favorite sprout recipe to date is one I first made many years ago and posted it in 2008 HERE. My family still requests it. But when I saw Susan's recipe for the sprout souffle, I just knew I'd have to make it for the holidays this year. I gave it a test run and my guests loved it. I have no doubt this will soon replace my family's old favorite.
Susan's Brussels Sprouts Souffle
From Savoring Time in the Kitchen
¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt
1 cup milk
4 egg yolks
1 cup shredded Cheddar cheese
1 10-oz package frozen Brussels sprouts, cooked, drained, and finely chopped (about 2 cups) May use fresh, cooked Brussels Sprouts, of course - do not overcook (I used fresh)
4 egg whites
Preheat oven to 350F
In a very large sauce pan melt butter until bubbly and then blend in the flour and salt until well combined. Add the milk all at once and cook quickly till mixture thickens, stirring constantly.
Beat egg yolks till thick and lemon-colored. Blend some of the hot butter mixture into egg yolks to temper them; return the yolk mixture to the pot and stir rapidly to that the eggs do not curdle. Stir in cheese and finely chopped sprouts. Set pan aside.
Beat the egg whites until stiff but not dry and carefully fold into hot mixture. Make certain they are mixed, but do not over-fold.
Turn the mixture into an ungreased 2-quart soufflé dish.
Bake in 350 degree oven for 40-60 minutes or until knife inserted comes out clean.
Susan's notes: May be made the day before and refrigerated after cooling. Allow to come to room temperature and reheat in a 350 oven, covered with aluminum foil until heated through - about 20 minutes.