When I was little I could not even see the Brussels sprouts, however today, well prepared I consider that they are very rich and it is also highly recommended to include them in our diet. Therefore, I share with you this recipe for brussels sprouts au gratin with ham so that you are encouraged to try them if you have not already done so.
The Brussels sprouts They are from the cauliflower and broccoli family. They have a significant number of properties, including the contribution of vitamins and minerals, including iron, so they are recommended in case of anemia, as well as having a good amount of fiber and antioxidants. On the other hand, we can say that they are somewhat difficult to digest so they could give us gas.
The gratin of these cabbages could be made with béchamel, but this time I preferred to prepare them with a velouté. Velouté is a sauce made with a broth mixed with a roux (a mixture of flour and lightly toasted butter). As you can see, it is very similar to béchamel, but substituting all or part of the milk for broth. The broth can be made from vegetables, meat or fish depending on the recipe that we are going to prepare.
- 200 gr. fresh brussels sprouts
- 2 potatoes
- 1 tablespoon flour
- 2 tablespoons of butter
- 1 glass of stew broth (it can also be made from vegetables or even the broth itself to cook potatoes and cabbages)
- 100 gr. of serrano ham cubes
- Grated cheese for gratin
- Sal Island
- Clean the brussels sprouts by removing the outer leaves and cutting the stem a little. Peel the potatoes and cook them together with the cabbages in plenty of boiling water for about 10 minutes. They should not be done in excess so that they do not fall apart.
- Drain well and cut the cabbages in half and the potatoes into chunks or slices. Reserve.
- In a frying pan or saucepan, prepare the velouté sauce. To do this, place the butter in the saucepan and let it melt over low heat.
- Add the flour and mix well until there are no lumps. Sauté briefly and add the broth little by little, stirring with a few rods until a homogeneous cream is left.
- Season to taste.
- Place the ham cubes in the velouté and cook the sauce for 8-10 minutes over low heat.
- Cover the bottom of a baking dish with a little sauce.
- Place the potatoes and cabbages that we had reserved in the source.
- Pour the velouté over the cabbages and potatoes.
- Sprinkle the surface with grated cheese and grill in the oven for about 10 minutes until we see that the cheese melts and begins to take color.
- Ready to serve!