Brussels Sprouts with white Sauce and Cheese

Healthy 632 Last Update: Mar 19, 2021 Created: Feb 26, 2021 0 0 0
Brussels Sprouts with white Sauce and Cheese
  • Serves: 4 People
  • Prepare Time: 20 mins
  • Cooking Time: 20 mins
  • Calories: -
  • Difficulty: Easy
Print

This is perhaps the best thing to do with Brussels sprouts. Fast, easy and delicious enough that even the fierce haters of Brussels sprouts ask for more

Ingredients

Directions

  1. Pour 2-2.5 L of water into a large saucepan, add 1 tbsp. l. salt. Bring to a boil over high heat. Sort out the Brussels sprouts, remove damaged and brown leaves.
  2. Place the cabbage in a saucepan. Let it boil again, reduce heat to low, cover and make sauce. Place a saucepan over medium heat and immediately sprinkle the bottom with flour.
  3. Put butter, cut into small pieces, on top (there can be only four of these pieces, but it is better if eight or ten). Wait for the butter to melt about halfway and start stirring the flour and butter with a wooden spoon.
  4. If you want to know, you are now making roux, which is used in half of the classic French dishes. The longer you cook, the more the flour is fried; at the minimum frying it turns out "ru blond", at the maximum - "ru brun"; however, here, as with all other foods, the key is not to overcook.
  5. When the flour and butter form a single mass, pour in half the milk and continue stirring. Add nutmeg and 1-2 pinches of salt. When the mixture regains unity, pour in the remaining milk, stir again, let it boil and remove from heat.
  6. Cover and leave for exactly a minute, while grate the cheese yourself on a medium grater. Pour the cheese into the sauce, stir until completely dissolved.
  7. Discard the cooked cabbage in a colander. Shake the glass several times to get excess water. Put the saucepan on low heat, add the cabbage.
  8. Stir for a minute to coat the cabbage with some degree of sauce. Remove from heat, place in bowls, season with pepper, lightly drizzle with olive oil. Serve with fresh white bread.

Brussels Sprouts with white Sauce and Cheese



  • Serves: 4 People
  • Prepare Time: 20 mins
  • Cooking Time: 20 mins
  • Calories: -
  • Difficulty: Easy

This is perhaps the best thing to do with Brussels sprouts. Fast, easy and delicious enough that even the fierce haters of Brussels sprouts ask for more

Ingredients

Directions

  1. Pour 2-2.5 L of water into a large saucepan, add 1 tbsp. l. salt. Bring to a boil over high heat. Sort out the Brussels sprouts, remove damaged and brown leaves.
  2. Place the cabbage in a saucepan. Let it boil again, reduce heat to low, cover and make sauce. Place a saucepan over medium heat and immediately sprinkle the bottom with flour.
  3. Put butter, cut into small pieces, on top (there can be only four of these pieces, but it is better if eight or ten). Wait for the butter to melt about halfway and start stirring the flour and butter with a wooden spoon.
  4. If you want to know, you are now making roux, which is used in half of the classic French dishes. The longer you cook, the more the flour is fried; at the minimum frying it turns out "ru blond", at the maximum - "ru brun"; however, here, as with all other foods, the key is not to overcook.
  5. When the flour and butter form a single mass, pour in half the milk and continue stirring. Add nutmeg and 1-2 pinches of salt. When the mixture regains unity, pour in the remaining milk, stir again, let it boil and remove from heat.
  6. Cover and leave for exactly a minute, while grate the cheese yourself on a medium grater. Pour the cheese into the sauce, stir until completely dissolved.
  7. Discard the cooked cabbage in a colander. Shake the glass several times to get excess water. Put the saucepan on low heat, add the cabbage.
  8. Stir for a minute to coat the cabbage with some degree of sauce. Remove from heat, place in bowls, season with pepper, lightly drizzle with olive oil. Serve with fresh white bread.

Add Your Comment

You may also like

Newsletter

Sign up to receive email updates on new recipes.