Brussels Sprouts Mold
|Grated swiss cheese||60 Gram|
|White breadcrumbs||60 Gram|
|Milk||1 1⁄4 Cup (20 tbs), heated|
|Brussels sprouts||1 1⁄2 Kilogram|
Preheat oven to 160Â°C (325Â°F).
In the work bowl finely chop the onion.
Lightly saute in the butter and scrape into the work bowl.
Add the cheese, the breadcrumbs and the eggs, process until all ingredients are mixed.
Gradually add the hot milk and butter, transfer to a mixing bowl.
In a saucepan blanch the Brussels sprouts in boiling salted water for 7-10 minutes.
In the work bowl, 2 cups at a time, finely chop the Brussels sprouts fold the chopped Brussels sprouts into the cheese mixture.
Butter a mould or souffle dish and fill it with the mixture.
Place the mixture in a roasting dish filled with some boiling water.
Bake for about 40 minutes.
Make sure the dish is cooked by inserting a knife into the centre, it should come out clean.
Remove the mould from the roasting dish and let stand for 10 minutes, run the knife around the edges and turn out onto a serving dish.