The BRUSSELS SPROUTS GRATIN is a flavorful side dish that is really very easy and quick to make, requiring just a few simple ingredients yet yielding a very satisfying result. The delicate taste of the sprouts is enhanced by the béchamel, which in the oven forms a delightful golden gratin crust.
Contrary to what the name might suggest, Brussels sprouts are mainly cultivated in north-central Europe and are a typical winter vegetable. They are called Brussels sprouts, but they don’t seem to have many direct ties to Belgium. According to tradition, they are believed to have originated in Italy and were later introduced to Belgium by Roman legionaries. In short, a delicious vegetable we should reclaim.
YOU MAY ALSO LIKE:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 9 oz brussels sprouts
- 1 cup milk
- 2 tbsps butter
- 3 tbsps all-purpose flour
- to taste salt
- to taste black pepper
- to taste nutmeg
- 1.5 oz Parmesan cheese
YOU’LL NEED FOR THE BRUSSELS SPROUTS GRATIN
- 1 Pot
- 2 Small saucepans
- 1 Baking dish
HOW TO PREPARE BRUSSELS SPROUTS GRATIN
To begin, trim and wash the Brussels sprouts. Blanch them in plenty of boiling salted water for about 5 minutes.
Drain them and let them cool slightly. Remove the base and cut them in half.
Meanwhile, prepare the BÉCHAMEL. In a small saucepan, melt the butter over moderate heat. Then add the flour, whisking constantly to avoid lumps.
Once the roux has a nice hazelnut color, remove from the heat and gradually add the warm milk, continuing to whisk.
Return to the heat, reduce the flame and cook for another 3 minutes while stirring.
Remove the béchamel from the heat, season with salt and flavor with a pinch of nutmeg or pepper.
Take an ovenproof baking dish, butter it and arrange the Brussels sprouts with the cut side facing up.
Place a teaspoon of béchamel on each, sprinkle with Parmesan, add a touch of pepper and bake in a preheated convection oven at 356°F (180°C) for about 15-20 minutes or until a nice golden crust forms on top.
Let the Brussels sprouts gratin cool slightly and serve as a side dish or, in generous portions, as a main course.
BRUSSELS SPROUTS
Brussels sprouts belong to the cabbage family. They contain a good amount of minerals, including phosphorus and iron; proteins; fiber; and vitamins, particularly vitamin C, vitamin A, vitamin K and B-group vitamins. They are a rich source of antioxidants, including thiocyanates, indoles, zeaxanthin, sulforaphane and isothiocyanates; for this reason they are considered beneficial in the prevention of cancers, especially prostate, breast and colon cancers.
CURIOSITY: in the past, their cooking water was used as a remedy to cure hangovers.
