Читать книгу Vegetable Kitchen - Bernhard Long - Страница 44

Brussels sprouts and friends will love this dish.

Serves 4 meals

150 milliliters of milk (1.5% fat)

500 milliliters of vegetable broth

200 grams of polenta (polenta)

600 grams of Brussels sprouts

70 grams Parmesan cheese in pieces

Salt and freshly ground pepper

Pinch of nutmeg

1 teaspoon olive oil

The preparation sequence

Boil milk with broth, let sprinkle with stirring polenta and simmer 5 minutes, stirring. Then pull the electric stove and let soak for 15 minutes.

Meanwhile sprouts brush, cut stem approaches crosswise. Brussels sprouts in boiling salted water not quite even blanch in 8 minutes. Drain, rinse, drain. During the Brussels sprouts cooked, parmesan rub.

Stir in half of the Parmesan into the polenta with salt, pepper from the mill and freshly abraded nutmeg.

From paint a baking dish with oil, add polenta and smooth. Distribute sprouts and sprinkle with the remaining Parmesan. In the heated, preheated oven at 200 ° C (fan oven 180 ° C; gas mark 3) in as to the. Bake until golden 20 minutes