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:
covered percent of daily need
