Tuesday, January 15, 2013


It seems recently all our food items appear with a reference to Hermione's stand on Elf rights. Today's food is no exception:

"'Er-- is this the new stand on Elf rights?' said Ron. 'You're going to make yourself puke instead?' 'No,' said Hermione, with as much dignity as she could muster with her mouth bulging with sprouts" (Goblet of Fire 198).

I adore Brussels sprouts. My carnivore brother thinks this is because as a vegetarian, I'm required to eat anything green. Usually I just steam sprouts and sprinkle them with some garlic salt. But today, we shall prepare one of the two Brussels sprouts recipes from The Unofficial Harry Potter Cookbook. I've made the "Brussels Sprouts with Chestnuts" before, and it's quite delicious. However, since I've already made it (and since chestnuts are absurdly expensive), today we shall make Brussels Sprouts with Bechamel Sauce.

You Will Need:
1 pound Brussels sprouts (the cookbook calls for frozen, but why would you ever choose frozen over fresh? ew.)
1 Tbs butter
1 Tbs flour
1 cup whole milk (I used half and half, 'cause that's what was in the fridge)
1/4 tsp salt
1/8 tsp ground nutmeg
pepper, to taste

1. I always opt to steam vegetables instead of boiling them, like this recipe suggests. Steaming them leaves less chance of smooshy veggies, and retains more nutrients. Steam your Brussels sprouts until tender.

2. Heat the butter in a skillet until foaming.
3. Add the flour and stir to combine.

4. Pour in the milk while stirring.
5. Add the salt, nutmeg, and pepper, and continue to cook, stirring constantly, until thick and bubbling.

6. Pop your sprouts in a serving dish and pour the bechamel sauce over them. Serve immediately.

Definitely be generous with your peppering "to taste,"and I would recommend adding a bit more salt. While not my favorite, this is definitely a good option for Brussels sprouts, especially for someone, perhaps someone young, who doesn't like to eat their green veggies. Creamy sauce is a good way to hide the nutrition! This would also be a good option for serving over asparagus. Enjoy!

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