- Recipes Home
- Interest Groups
Brussels Sprouts Mold Recipe
|Grated swiss cheese||60 Gram|
|White breadcrumbs||60 Gram|
|Milk||1 1⁄4 Cup (20 tbs), heated|
|Brussels sprouts||1 1⁄2 Kilogram|
Serving size: Complete recipe
Calories 2156 Calories from Fat 1045
% Daily Value*
Total Fat 118 g182.1%
Saturated Fat 63.8 g318.9%
Trans Fat 0 g
Cholesterol 1302.1 mg
Sodium 2247.6 mg93.7%
Total Carbohydrates 198 g65.9%
Dietary Fiber 60.9 g243.6%
Sugars 59.2 g
Protein 114 g228.3%
Vitamin A 303.9% Vitamin C 2142%
Calcium 169.8% Iron 157.5%
*Based on a 2000 Calorie diet
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.