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.
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.