We were asked out to celebrate American Thanksgiving. Our contribution to the night’s dinner was bread rolls and an apple pie made by Wife, and a vegetable dish made by me.
I wanted to do something with Brussels’ Sprouts as they belong to this time of year. I did not want to boil them as that brings back best forgotten memories of school dinners. I also had the problem of transporting them. The solution came from an idea which I got from Homemadewithamess. Although, when I went back to rediscover the source of my idea, I couldn’t find it: no doubt something to do with the processes of that thing which I like to refer to as my mind. So, I shall say that this dish is after the style of Homemadewithamess.
As I was working from an idea and not a recipe, the details here are a little vague. Nevertheless, this is how it went (sort of).
I chopped up two good sized carrots and two good sized parsnips. I tidied up and cut in half what seemed at the time like a lot of Brussels’ Sprouts. I eighthed two onions. All of the preceding were put in a big bowl, drizzled with olive oil and tossed with some Herbs de Provence, salt, and black pepper.
This lot was then spread on a large Pampered Chef stone thing and roasted at 400F/200C until just about tender.
While the roasting was happening, I made a cheese sauce out of butter, flour, milk, and some of an Italian three cheese mix (Mozzarella, Provolone, and Parmesan) to which I added Asiago. I wanted the nuttiness of the Asiago to be the predominant cheese flavour; so, I used the three cheese mix to make a mild sauce and then added Asiago until Wife, my taster, was awakened out of her indifference.
As we were taking this to someone else’s home, I put the vegetables and the sauce in a warmed Crockpot and left it on low until we were ready to leave. The Crockpot was then put into its winter coat and taken to the van. At the other end, it was relieved of its outer garment and plugged in on low until serving time.
Were I doing this again for home consumption, I’d make the sauce with less Asiago; I’d put the mixture into a cast iron gratin dish; I’d make a topping of bread crumbs, butter, and Asiago; and I’d put it under the grill.
We were thankful that we could eat Brussels’ Sprouts and actually enjoy them.