Читать книгу Vegetable Kitchen - Bernhard Long - Страница 84

Serves 4 meals

800 grams of Brussels sprouts

4 ripe tomatoes

2 tablespoons butter

2 tablespoons flour

400 milliliters of milk

120 grams freshly grated mountain cheese (eg Gruyère)

Salt and freshly ground pepper

1 pinch of chili powder

The preparation sequence

Preheat the oven to 180 ° C convection.

The brussels sprouts clean, remove the exterior leaves, the stalk chop back slightly and cut crosswise.

Cook Brussels sprouts in salted water until al dente, drain, cold deter and drain. Wash the tomatoes with water, cut in half, remove seeds and cut into pieces.

distribute sprouts and diced tomatoes into 4 shallow buttered ramekins.

Heat the butter gently in a saucepan. dust and sweat the flour over it. The milk while stirring gradually pour and bring to a boil. While stirring, bring to a boil, then remove the saucepan from the heat and stir in the cheese. Season with salt, pepper and chili. Pour sauce over the vegetables in the ramekins. In a hot oven and bake until golden brown 20-25 minutes