“Years ago, when I was reading a cookbook by Thomas Keller, I saw a surprisingly rustic-looking savoury bread and butter pudding amid his Michelin-starred works of art. Ever since, I’ve been thinking of what my more artisan version could be,” says food writer James Strawbridge.
“The result is a dish that, for me, captures winter in one rich, creamy scoop. I adore the way the mustard and Cheddar soften the bitter cruciferous note of the sprouts while accentuating their sweet profile. Cook this with yesterday’s bread for added texture – and to mop up the sauce.”
Savoury bread pudding and cheesy sprouts
Equipment
- Saucepan
- small casserole dish
Ingredients
- 50 g butter
- 1 tbsp plain flour
- 75 ml white wine
- 200 ml double cream
- 1 tsp wholegrain mustard
- 1/2 tsp ground nutmeg
- 1/2 tsp celery salt
- 150 g mature cheddar grated
- 350 g sprouts halved
- 2 slices of sourdough toasted
Method
- Preheat the oven to 220°C (200°C fan/425°F/Gas 7). Melt the butter in a saucepan and stir in the flour. Mix into a basic roux base and then slacken it with the white wine.
- Continue to stir the roux while adding in the cream, mustard, nutmeg, and celery salt, then cook over a low heat for three to four minutes until velvety and smooth.
- Add the cheese and allow to melt, then remove the pan from the heat.
- Steam the sprouts for four minutes, then add them to the cheese sauce with torn pieces of the toasted sourdough. Pour the mixture into a small casserole dish and bake in the oven for 15–20 minutes, until the cheese sauce is golden and the edges have started to crisp.
Nutrition
The Complete Vegetable Cookbook: A Seasonal, Zero-Waste Guide To Cooking With Vegetables by James Strawbridge is published by DK.
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Last update on 2024-04-25 / Affiliate links / Images from Amazon Product Advertising API
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