Brussel Sprout Souffle


1 1/2 cups Basic White Sauce (see below)
4 cups brussel sprouts blanched, cooled and roughly chopped
1 cup grated parmesan cheese
2 egg whites (room temperature)
Salt, pepper, nutmeg
Pinch of Cream of tartar


Preheat oven to 400 degrees.
Dry sprouts well (rub with paper towel if nessessary). Place in a bowl and combine with white sauce. Season well with salt, pepper and nutmeg. Mix in 3/4 cup cheese. Set aside.

In mixing bowl, beat egg whites with a pinch of cream of tartar until soft peak stage. Fold meringue into sprout/cheese mixture. Pour into a well buttered souffle dish. Rub thumb around the lip of the dish to enhance rising. Sprinkle remaining cheese on top. Lower oven temp to 375 degrees and place in center of oven. Cook 20-22 minutes.

Basic white sauce:

Roux: Cook 2 oz butter with 2 oz flour in heavy bottomed saucepan for 4 minutes over medium heat. Set aside.

In separate pot combine:

4 cups milk
2 bay leaves
I cinnamon stick
10 black peppercorns
Pinch nutmeg
Small bunch parsley
1 cup (combined) carrot, celery, onion roughly chopped

Bring all ingredients to a boil. Immediately lower heat and simmer 5 minutes. Remove from heat, place lid over pot and leave to steep at least 45 minutes. Bring roux pot back to the stove and place over medium-high heat. One cup at a time, strain the warm milk mixture into the roux. Allow each addition to be fully absorbed before adding the next. When all liquid has been added, adjust seasoning to taste with salt and white pepper. This basic sauce has literally thousands of uses in the kitchen so keep whatever is leftover to use in sauces, soups, gravies etc.

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