Dinner Tonight: Welsh Rarebit with Brussels Sprouts

Dinner Tonight: Welsh Rarebit with Brussels Sprouts requires roughly 1 hour from start to finish. For $3.33 per serving, you get a main course that serves 4. One serving contains 735 calories, 36g of protein, and 42g of fat. Head to the store and pick up rye bread, worcestershire sauce, salt, and a few other things to make it today. 39 people were glad they tried this recipe. It is brought to you by Serious Eats. All things considered, we decided this recipe deserves a spoonacular score of 89%. This score is super. Users who liked this recipe also liked Dinner Tonight: Brussels Sprouts with Chorizo, Dinner Tonight: Momofuku Brussels Sprouts, and Dinner Tonight: Caramelized Tofu with Brussels Sprouts.

Servings: 4

 

Ingredients:

1 cup beer

2 pound brussels sprouts, discolored outer leaves peeled off, ends trimmed, sliced in half

1 tablespoon butter

2 tablespoons canola oil

3 cups aged Cheddar, grated

¼ teaspoon dry mustard

1 large egg, lightly beaten

½ teaspoon paprika

8 slices wheat or rye bread, toasted

1 teaspoon salt

salt and pepper

1 teaspoon Worcestershire sauce

Equipment:

oven

wooden spoon

frying pan

sauce pan

double boiler

bowl

whisk

Cooking instruction summary:

Procedures 1 For the Brussels sprouts: Adjust oven racks to lower middle and upper middle positions and preheat oven to 400°F. Pour canola oil into large iron skillet set over medium heat. When oil starts to shimmer add sprouts cut side down. Cook until sprouts begin to brown on the bottom, about 10 minutes. Toss sprouts with a wooden spoon and transfer skillet to oven. Cook until tender and bright green, about eight minutes, stirring after four minutes. Turn off oven and set sprouts aside. 2 For the Welsh rarebit: Fill a medium-sized saucepan with water. Bring to boil over high heat. Place large metal bowl on top for a double boiler. Add butter. When it melts, pour in beer. When beer is warm, whisk in cheese, adding about a quarter cup at a time. 3 When all the cheese has melted, slowly add beaten egg, whisking constantly. Add Worcestershire sauce, salt, paprika, mustard, and red pepper flakes. Continue to whisk, and cook until the sauce starts to thicken, about one minute. 4 Place two slices of bread on each plate, and spoon over enough cheese sauce to cover. Serve with Brussels’ sprouts on the side.

 

Step by step:


1. 1

2. For the Brussels sprouts: Adjust oven racks to lower middle and upper middle positions and preheat oven to 400°F.

3. Pour canola oil into large iron skillet set over medium heat. When oil starts to shimmer add sprouts cut side down. Cook until sprouts begin to brown on the bottom, about 10 minutes. Toss sprouts with a wooden spoon and transfer skillet to oven. Cook until tender and bright green, about eight minutes, stirring after four minutes. Turn off oven and set sprouts aside.

4. 2

5. For the Welsh rarebit: Fill a medium-sized saucepan with water. Bring to boil over high heat.

6. Place large metal bowl on top for a double boiler.

7. Add butter. When it melts, pour in beer. When beer is warm, whisk in cheese, adding about a quarter cup at a time.

8. 3

9. When all the cheese has melted, slowly add beaten egg, whisking constantly.

10. Add Worcestershire sauce, salt, paprika, mustard, and red pepper flakes. Continue to whisk, and cook until the sauce starts to thicken, about one minute.

11. 4

12. Place two slices of bread on each plate, and spoon over enough cheese sauce to cover.

13. Serve with Brussels’ sprouts on the side.


Nutrition Information:

Quickview
737k Calories
36g Protein
41g Total Fat
54g Carbs
39% Health Score
Limit These
Calories
737k
37%

Fat
41g
65%

  Saturated Fat
21g
132%

Carbohydrates
54g
18%

  Sugar
8g
9%

Cholesterol
143mg
48%

Sodium
1804mg
78%

Alcohol
2g
13%

Get Enough Of These
Protein
36g
72%

Vitamin K
410µg
391%

Vitamin C
193mg
234%

Calcium
766mg
77%

Phosphorus
706mg
71%

Manganese
1mg
66%

Folate
233µg
58%

Vitamin A
2843IU
57%

Selenium
39µg
57%

Fiber
12g
50%

Vitamin B2
0.81mg
48%

Vitamin B1
0.63mg
42%

Vitamin B6
0.66mg
33%

Iron
5mg
33%

Potassium
1124mg
32%

Zinc
4mg
30%

Magnesium
107mg
27%

Vitamin E
3mg
26%

Vitamin B3
4mg
23%

Copper
0.32mg
16%

Vitamin B5
1mg
16%

Vitamin B12
0.83µg
14%

Vitamin D
0.81µg
5%

covered percent of daily need
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