Gratin of Brussels sprouts in the County

Gratin de Chou de Bruxelles en béchamel

Gratin de chou de Bruxelles

Brussels sprout gratin

Before starting cooking the Brussels sprouts , I recommend you to open the window because yes, cooking the sprouts, level smell, it is not too much of a party. It seems that to reduce the smell, you have to put a piece of dry bread in the cooking water. But I never think about it so I can’t tell you if it works or not. Maybe some of you have experienced this trick ?

Anyway, Brussels sprout, despite its smell, is super good (yes it is, I swear) and excellent for health like all cabbage. And when the children drag their feet a bit to eat something, I make a gratin with béchamel sauce, cheese and sometimes bacon ;p

For 2 persons :

And, for the béchamel sauce with Comté

Cut the feet of the Brussels sprouts. Remove the first damaged leaf if necessary. Bring a large pot of salted water to the boil. When the water boils, dip the sprouts in it and leave them for 5 minutes. Blanching them will make them more digestible. Drain and set aside.

Wash the pan. Fill with salt water and bring to a boil.

Preheat the oven to 200°C.

Gratin de Chou de Bruxelles à la béchamel

Brussels sprouts gratin with béchamel

Put the reserved Brussels sprouts in a gratin dish (20 cm x 14 cm for me). Sprinkle with the béchamel and bake for about fifteen minutes until the béchamel is lightly browned.

Gratin de Chou de Bruxelles en béchamel Brussels sprouts gratin in béchamel

Excellent!

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