A Rich Dish of Sprouts and Cheese for a Very Cold Night

Name: A Rich Dish of Sprouts and Cheese for a Very Cold Night
Yield: enough for 4 as an accompaniment
Ingredients: Brussels sprouts – 1 1/2 pounds (750g); a little butter; Stichelton or other blue cheese – 6 1/2 ounces (180g); whole-grain mustard – a tablespoon; cream – 1 3/4 cups (400ml); milk – 6 1/2 tablespoons (100ml); finely grated Parmesan – a handful

December 14, 2011

Any blue cheese will melt into the sauce for these sprouts, but I have been using a lot of Stichelton recently, a relatively new, gratifyingly buttery cheese made from unpasteurized milk. A main course with rice or plainly cooked pasta, and a particularly satisfying side dish for boiled ham.

Recipe notes

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