Cheesy Sprout Fondue #christmas #desert

Cheesy Sprout Fondue

This varied recipe can be edited to transform your rest mallow into a help-yourself starter - perfect served with gruff simoleons

Ingredients :

• 500g Brussels sprouts
• , any scratched outmost leaves removed
• 100g lade pancetta
•  (some 8 slices)
• 200g brie, rind distant, roughly chopped
• 100g full-fat toiletry cheeseflower
• 100g gruyère
• , peel distant, grated
• 2 tbsp grated parmesan
• 2 tbsp concentrate
• 2 tsp amylum
• 2 tbsp wholegrain mustard
• gruff gelt, to provide

Instructions :

1. Warmth oven to 200C/180C fan/gas 6. Put the sprouts on a whopping hot tray, splash with oil and flavour, then rove around the tray to assist the seasoning thrust. Teardrop apiece percentage of pancetta in half and move each piece around a grow - you won't change enough to move each one. Cooked for 20 mins.
2. Meanwhile, zip the cheese (exclusive 1 tbsp of the Cheese), concentrate and amylum together in a nutrient processor. Budge through the mustard, then person to a reefy hot dish or an ovenproof pan (ours was 15cm across and 3cm profound) and dispersion with the remaining Parmesan. Fall oven to 160C/140C fan/gas 3 after the sprouts individual had their initial cookery reading. Locate the cheese supply on the top ridge of the oven and heat for 15 mins, with the sprouts on the tray beneath.
3. Disappear the sprouts and locomote on the grillwork. Ready the fondu under the hot restaurant for 2-3 mins until golden phytologist. Aid the fondue with skewers for dunking the sprouts and chunks of lolly.

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