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🍽️ Crispy Brussels Sprouts Casserole with Cheese Cream Sauce

352 kcal · 30 min · 4 servings

Ingredients

• 800 g Brussels sprouts
• salt
• 4 ripe tomatoes
• 2 tbsp butter
• 2 tbsp spelt whole wheat flour
• 400 ml milk (3.5% fat)
• 150 g Gruyère cheese (1 piece)
• pepper from the mill
• a pinch nutmeg

Instructions

1. 1. Remove the outer leaves from the Brussels sprouts and wash them thoroughly.
2. 2. Drain the vegetables.
3. 3. Cut a cross shape into the hard stem at the bottom.
4. 4. Bring water with salt to a boil.
5. 5. Add the Brussels sprouts to the boiling water for 4 to 6 minutes.
6. 6. Drain the vegetables.
7. 7. Immediately shock the Brussels sprouts with cold water (this is called blanching).
8. 8. Wash the tomatoes.
9. 9. Cut the tomatoes in half.
10. 10. Remove the hard stem at the top.
11. 11. Remove the seeds from the tomatoes.
12. 12. Cut the tomato flesh into small cubes.
13. 13. Distribute the prepared Brussels sprouts and tomato pieces onto four shallow baking dishes.
14. 14. Melt the butter in a small saucepan over very low heat.
15. 15. Dust the flour over the melted butter.
16. 16. Let the flour sweat for a short moment.
17. 17. Pour in the milk gradually while stirring constantly.
18. 18. Bring the mixture to a boil while stirring.
19. 19. Let the sauce boil briefly while stirring.
20. 20. Remove the saucepan from the heat.
21. 21. Grate the cheese.
22. 22. Stir the grated cheese into the sauce.
23. 23. Season the sauce with salt.
24. 24. Season the sauce with pepper.
25. 25. Grate some fresh nutmeg over it and stir it in.
26. 26. Pour the finished sauce evenly over the vegetables in the dishes.
27. 27. Preheat the oven.
28. 28. Set the temperature to 180 degrees Celsius (or 160 degrees Celsius with fan, or gas level 2 to 3).
29. 29. Bake the casserole in the oven for 20 to 25 minutes.
30. 30. Remove the casserole when it is golden brown.
31. 31. Serve the Brussels sprouts casserole warm.

Nutrition per serving

• kcal: 352
• Protein: 22 g · Fett/Fat: 21 g · Carbs: 18 g