Brussels sprouts are a tasty and creamy side dish, perfect for accompanying grilled or roasted meats. This recipe involves cooking the sprouts in salted water until tender, then sautéing them in a pan with butter and milk to make them creamy. To complete the dish, a cream of egg, cooking cream, and grated cheese is added. Finally, everything is baked until a golden and crispy crust is obtained.
Cook the Brussels sprouts in water, drain them and then toss them in 50 g of melted butter
Meanwhile, prepare a béchamel with a tablespoon of flour and the remaining butter, thinned with milk
Remove the béchamel from heat, add cream and the egg yolk
Place the Brussels sprouts in a baking dish, cover with the béchamel, add the grated Gruyere and let cook for 20 minutes
Padella
Forno
Italy
| Energy (kcal) | 142.47 |
| Carbohydrates (g) | 5.37 |
| of which Sugars (g) | 4.43 |
| Fat (g) | 10.41 |
| of which Saturates (g) | 5.94 |
| Protein (g) | 5.82 |
| Fiber (g) | 2.66 |
| Sale (g) | 0.11 |
