Creamy Brussels sprouts with turmeric, a standalone dish for a spontaneous dinner without too much fuss.
A simple, tasty, and creamy recipe to make this vegetable more appetizing, which is not particularly liked by many.
With the addition of turmeric, it not only gives a spicy taste but also brings a lively color to the dish, and we know that what intrigues the eye tickles the palate!
Creamy Brussels sprouts with turmeric have a cheesy core!
I added mozzarella, breadcrumbs, and walnut pieces inside to add a touch of crunchiness with the gratin.
They are prepared in a few steps; just boil the Brussels sprouts for a few minutes, season them with béchamel sauce, and gratin them.
If you want to further shorten the preparation time, you can use store-bought béchamel sauce, just heat it a bit to add the turmeric.
I recommend preparing it at home as it’s more genuine, and my béchamel procedure is super fast and prevents lump formation.
If I have intrigued you with my recipe, all you have to do is go shopping and get to work!
Below you’ll find two more delicious recipes on how to enjoy Brussels sprouts.
- Portions: 3 People
- Cooking methods: Oven, Boiling
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 12 oz Brussels sprouts
- 3.5 oz mozzarella
- 0.7 oz walnuts
- to taste salt
- to taste breadcrumbs
- 1.7 cups milk
- 0.5 oz butter
- 2 tbsps grated parmesan
- to taste salt
- to taste flour
- to taste water
- to taste turmeric
Steps
First, let’s put a pot of water on the stove to bring it to a boil. Meanwhile, we clean the Brussels sprouts by removing wilted leaves and trimming the stem.
When the water boils, add salt and then incorporate the cleaned Brussels sprouts.
Let them cook for 10 minutes.
Drain and let them cool.
Let’s move on to preparing the béchamel by pouring milk into a saucepan, adding a pinch of salt, butter, tablespoons of parmesan, and a dash of turmeric. Stir and bring to a boil.
Meanwhile, in a small bowl, pour a handful of flour and mix with water to form a smooth batter.
When the milk comes to a boil, lower the heat and pour the batter in a thin stream, stirring and cooking until it thickens.
After preparing the béchamel, we can assemble the dish.
Cut the Brussels sprouts we left to cool in half.
In a baking dish, pour a few tablespoons of béchamel.
Arrange half of the Brussels sprouts on top, sprinkling some béchamel over them.
Place the mozzarella slices.
Cover with the remaining Brussels sprouts, pour the béchamel over, sprinkle some breadcrumbs, and the chopped walnuts.
Bake at 392°F for 20-25 minutes.
Creamy Brussels sprouts with turmeric will revolutionize the taste of the most skeptical!
