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.
All 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.