Brussels sprouts in sauce

Brussels sprouts in sauce The attitude to Brussels sprouts can be both enthusiastic and directly opposite. Just like olives and olives someone loves very much, but someone simply can not stand it - it's a matter of taste. However, having prepared the Brussels sprouts in the sauce according to our recipes, you, quite possibly, change your opinion about it, if previously treated with coolness. Try, in any case, worth it. If only because we already treated our friends with this dish: first they wrinkled their noses, they ate everything they had on their plates, and asked for supplements. Perhaps the secret of this dish is in an unusual sauce for us. The full name of this recipe is Brussels sprouts in sauce ru. In French cuisine, this sauce is used very often, and the well-known bechamel sauce is prepared on its basis. In our version, it is supplemented with nutmeg and cheese, which gives the dish a unique aroma and piquant taste. If you grow Brussels sprouts in your area, then during harvesting do not tear the kochanchiki from the branches - so they will stay fresh and juicy longer. This is important, because the taste of the dish is largely determined by these characteristics. But frozen cabbage is not good for him.

Brussels sprouts in sauce The attitude to Brussels sprouts can be both enthusiastic and directly opposite. Just like olives and olives someone loves very much, but someone simply can not stand it - it's a matter of taste. However, having prepared the Brussels sprouts in the sauce according to our recipes, you, quite possibly, change your opinion about it, if previously treated with coolness. Try, in any case, worth it. If only because we already treated our friends with this dish: first they wrinkled their noses, they ate everything they had on their plates, and asked for supplements. Perhaps the secret of this dish is in an unusual sauce for us. The full name of this recipe is Brussels sprouts in sauce ru. In French cuisine, this sauce is used very often, and the well-known bechamel sauce is prepared on its basis. In our version, it is supplemented with nutmeg and cheese, which gives the dish a unique aroma and piquant taste. If you grow Brussels sprouts in your area, then during harvesting do not tear the kochanchiki from the branches - so they will stay fresh and juicy longer. This is important, because the taste of the dish is largely determined by these characteristics. But frozen cabbage is not good for him.

Ingredients:

• Cabbage Brussels 500 g
• Milk 1.5 tbsp.
• Butter 50 g
• Wheat flour 2 tbsp. l.
• Cheese Parmesan 50 g
• Ground nutmeg 1 tsp.
• Pepper black ground 2 pinch
• Salt 2 pinch

Instructions

• Step 1 To prepare the dish, you need brussels sprouts, butter, cheese, milk and spices.
• Step 2 Cut the cabbage by removing the top leaves. Dip into boiling salted water and cook for 7-10 minutes.
• Step 3 Then throw cabbage into a colander to remove excess water.
• Step 4 In the pan, melt the butter, add flour - mix everything into a homogeneous mass. Keep on medium heat, stirring constantly, 2-3 minutes.
• Step 5 Then pour in some of the milk, and mix quickly so that lumps do not form.
• Step 6 Then pour in all the milk, add the nutmeg, a pinch of salt and pepper - warm the sauce well.
• Step 7 Grate the cheese on a fine grater.
• Step 8 Pour the cheese with the sauce and mix well.
• Step 9 Add the cabbage to the sauce and again warm everything well, add salt and pepper to taste.
• Step 10 Pour the cabbage and sauce over the plates and sprinkle a little cheese.