Brussels sprouts au gratin: the recipe for a simple and tasty side dish
I Brussels sprouts au gratin I am a outline rich e deliciousideal to serve as an accompaniment to meat preparations or as second vegetarian dish.
Delicious and simple like me sprouts in a panare blanched for ten minutes and cooked with a gratin of Parmesan cheese, breadcrumbs e homemade bechamel sauce: in this way, they will become one golden crust on the surface
If you want to make them even richer and tastier, you can also add some very dry mozzarella or of stringy cheesebefore cooking.
How to make Brussels sprouts au gratin
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Step 1
Clean the Brussels sprouts 1 and blanch them in plenty of water for 10 minutes 2. For the béchamel: melt the butter in the saucepan 3.
Clean the Brussels sprouts 1 and blanch them in plenty of water for 10 minutes 2. For the béchamel: melt the butter in the saucepan 3.
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Step 4
Add the flour, mix and cook for 1 minute 4. Pour the milk into the saucepan 5 and stir continuously for 10 minutes, until it forms a thick creamy mixture 6.
Add the flour, mix and cook for 1 minute 4. Pour the milk into the saucepan 5 and stir continuously for 10 minutes, until it forms a thick creamy mixture 6.
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Step 7
Add salt, egg and mix everything seven. Pour a little bechamel sauce into the bottom of the rectangular mold 8 and distribute the boiled shoots 9.
Add salt, egg and mix everything seven. Pour a little bechamel sauce into the bottom of the rectangular mold 8 and distribute the boiled shoots 9.
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Step 10
Cover with the remaining béchamel ten. Sprinkle with parmesan and breadcrumbs 11. Bake at 180°C for 15 minutes and serve 12.
Cover with the remaining béchamel ten. Sprinkle with parmesan and breadcrumbs 11. Bake at 180°C for 15 minutes and serve 12.
storage
Brussels sprouts au gratin are preserved in the refrigerator For about 2 dayssealed in an airtight container or covered with cling film.
