Рет қаралды 30,384
Roasted Brussels Sprouts
Ingredients
500 g Sprouts
1 potato
1 carrot
500ml milk
45 g flour
salt
15 g butter
nutmeg
Cheese 2 tbsp
Mozzarella to taste
Clean the Brussels sprouts by cutting off the bottom and removing the outer leaves until the sprout is nice and clean.
Wash the sprouts, cut a carrot and a potato already washed and cleaned into cubes.
Boil all the vegetables in plenty of water for 20 minutes with just a little salt.
Prepare half a liter of béchamel (smart).
Half a liter of cold milk in a saucepan, add 45 grams of flour or cornstarch, mix immediately and dissolve the flour well, add a little salt, nutmeg, 15 grams of butter (optional) and turn on the stove.
Stir slowly but continuously, when it starts to heat well you can stir a little faster and as soon as it comes to the boil it will be thick, remove from the heat and continue to mix for a few more seconds.
The béchamel (smart) is ready, easy right?
Drain the sprouts with the other vegetables, mix them with the béchamel sauce, add 2 tablespoons of Parmesan cheese.
Pour the sprout mixture into a baking dish, sprinkle with the cheese you like best, such as mozzarella or scamorza, provolone... still a little grated parmesan and bake for 15 minutes at 200°c.
Magic