Best 3 Brussel Sprout Souffle Recipes
**Tantalize your taste buds with a culinary journey into the world of Brussels sprout soufflé, a dish that combines the earthy flavors of Brussels sprouts with the light and airy texture of a soufflé.**
This delightful dish is not only a feast for the senses but also a versatile culinary creation that can be tailored to suit various dietary preferences and occasions. Whether you're a vegetarian seeking a hearty and nutritious main course or a culinary enthusiast looking for an impressive side dish, the Brussels sprout soufflé has something to offer.
Our collection of recipes provides a range of options to suit your culinary skills and preferences. From the classic Brussels sprout soufflé, featuring a blend of sautéed Brussels sprouts, eggs, milk, and cheese, to innovative variations such as the bacon and cheddar soufflé, which adds a smoky and savory twist, there's a recipe for every palate.
For those seeking a vegan alternative, the tofu and spinach soufflé offers a plant-based twist on this classic dish, using tofu, spinach, and nutritional yeast to create a flavorful and protein-rich dish.
Accompanying these delectable soufflés are a selection of complementary recipes that elevate the dining experience. Learn how to prepare a zesty lemon caper sauce to drizzle over the soufflé, adding a tangy and herbaceous note. Discover the art of crafting a creamy and flavorful béchamel sauce, perfect for enhancing the richness of the soufflé.
Whether you're hosting a special occasion dinner or simply seeking a delightful weeknight meal, our Brussels sprout soufflé recipes, coupled with the accompanying sauces, promise to deliver a memorable culinary experience.
TRULY DELICIOUS BRUSSELS SPROUTS
If you think you don't like Brussels sprouts, give this recipe a try and discover the cooking technique that makes Brussels sprouts irresistible.
Provided by Chef John
Categories Side Dish Vegetables Brussels Sprouts
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Heat butter and olive oil in a skillet over high heat until butter is melted and begins to brown, 1 to 2 minutes.
- Stir Brussels sprouts and lemon juice into butter and oil; cook, stirring constantly, until sprouts are just heated through and starting to soften, about 45 seconds. Remove from heat.
- Season with salt and pepper and serve.
Nutrition Facts : Calories 44.9 calories, Carbohydrate 5.4 g, Cholesterol 2.7 mg, Fat 2.4 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 0.8 g, Sodium 21.5 mg, Sugar 1.3 g
ROASTED BRUSSELS SPROUTS
Try Ina Garten's classic Roasted Brussels Sprouts recipe from Barefoot Contessa on Food Network. The key to a perfect roasted vegetable is a hot oven.
Provided by Ina Garten
Categories side-dish
Time 50m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F.
- Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.
Nutrition Facts : Calories 109 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 269 milligrams, Carbohydrate 10 grams, Fiber 4 grams, Protein 4 grams, Sugar 2 grams
BRUSSELS SPROUT GRATIN
Steps:
- Preheat the oven to 350 degrees F.
- Shave the brussels sprouts horizontally into 1/8-inch slices with a sharp knife or mandoline. Add to a bowl. Add the Cheddar, flour, thyme, garlic and some salt and pepper to the bowl. Toss to combine. Add the mixture to an 8- by 8-inch baking dish, packing it in. Pour over the heavy cream.
- In a small bowl, combine the panko, Parmesan and oil and pour over the brussels sprouts mixture.
- Bake uncovered until the brussels sprouts are tender, the sauce is bubbling and the top is golden, 25 to 30 minutes. Garnish with the parsley and serve.
Tips:
- Choose the right Brussels sprouts. Look for small, firm Brussels sprouts with tightly closed leaves. Avoid any that are wilted or have yellow or brown spots.
- Trim the Brussels sprouts. Remove the tough outer leaves and cut off the stem end. Be careful not to cut too much off the stem end, as this will make the Brussels sprouts difficult to hold together.
- Cook the Brussels sprouts. There are two ways to cook the Brussels sprouts for this recipe: boiling and roasting.
- Make sure to use a large enough baking dish. The Brussels sprouts will expand as they bake, so you want to make sure they have plenty of room to spread out.
- Don't overcook the Brussels sprouts. They should be tender but still have a slight crunch to them. If you overcook them, they will become mushy.
- Serve the souffle immediately. It will start to deflate as it cools, so it's best to enjoy it while it's hot and fluffy.
Conclusion:
Brussels sprout souffle is a delicious and elegant dish that is perfect for a special occasion. It's also a great way to get your daily dose of vegetables. With its creamy sauce, cheesy flavor, and crispy topping, this souffle is sure to be a hit with everyone at your table.
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