Brussel Sprout Souffle
Submitted by Warlock
Cheesy brussels sprout souffle baked with seasoned ground beef, tomatoes, and a warm hit of nutmeg and cayenne. A hearty veggie-meets-meat casserole that’s ready in under an hour.
YIELD
2 servingsPREP
10 minCOOK
30 minREADY
45 minThink souffles are fussy? This one throws the rulebook out the window.
Brussels sprouts get a quick steam, then nestle into a bed of crumbly, spiced ground beef with fresh tomatoes. A generous blanket of melted cheese on top seals the deal.
The nutmeg and cayenne give it a subtle warmth that plays beautifully against the slight bitterness of the sprouts. It’s comfort food with a European accent, and it feeds two generously.
Kitchen Tips
- Halve or quarter larger sprouts so they cook evenly and nestle into the meat mixture without awkward gaps.
- Use a sharp, melty cheese like Gruyère or Emmental for that golden, bubbly top layer.
- Let the tomato juices reduce properly before adding the broth. This keeps the dish from getting soggy.
- A quick broil at the end gives the cheese a gorgeous, crackly crust.
Ingredients
Directions
Cover brussel sprouts with water and season with salt, pepper and nutmeg.
Put in microwave and cook on HIGH for 7 minutes.
Mix the ground beef with salt, pepper, paprika, cayenne.
Fry in a little oil until all is nicely crumbly;add the tomatoes.
Turn down heat to low and add instant broth when the tomato juice is evaporated enough.
Put the brussel sprouts and the meat mix in a souffle form and sprinkle the cheese on top.
Bake in a 200C oven for 15 minutes, until cheese begins to brown.
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