Aimer faire plaisir à ceux qu'on aime

Ingredients

• 1 kg (2 lbs) Brussels sprouts
• 45 ml (3 tbsp.) butter
• 3 shallots, quartered
• 45 ml (3 tbsp.) flour
• 500 ml (2 cups) milk
• 15 ml (1 tbsp.) Dijon mustard
• 250 ml (1 cup) Curé-Hébert, grated
• Salt and freshly ground pepper

Preparation

Preheat oven to 375°F (190°C).

In a large saucepan of boiling salted water, cook the Brussels sprouts for about 8 minutes or until tender. Drain and set aside.

In a saucepan, melt the butter and brown the shallots. Stir in the flour, and cook for 1 minute. Add the milk, and continue cooking for about 5 minutes or until the sauce thickens. Then, add the Dijon mustard and
Curé-Hébert. Continue cooking while stirring until the cheese is melted. Add salt and pepper. Mix in the Brussels sprouts. Pour into an 28 cm x 18 cm (11 po x 7 po) buttered baking dish. Sprinkle with the topping and bake for 30 minutes. Serve hot as a side dish.

Topping

Ingredients

• 60 ml (1/4 cup) butter, melted
• 250 ml (1 cup) plain breadcrumbs
• 60 ml (1/4 cup) flat parsley, finely chopped
• Salt and freshly ground pepper

Preparation

In a bowl, mix the butter, breadcrumbs, and parsley together. Add salt and pepper. Set aside.