Brussels sprouts with béchamel sauce
6 servings
45 minutes
Brussels sprouts with béchamel sauce is an exquisite dish of French cuisine that embodies the harmony of delicate flavors. Béchamel, one of France's classic sauces, gives the sprouts a velvety texture and softness while softening their natural nutty note. The origins of this recipe trace back to European gastronomic traditions where the sauce served as a base for many culinary masterpieces. Perfectly cooked Brussels sprouts retain their fresh color and firmness, while butter and flour create the foundation for a thick, rich sauce. Served with parsley, it adds a light freshness to the creamy consistency. This dish pairs perfectly with roasted meat or fish but can also be a standalone light dinner.
1
Prepare Brussels sprouts: remove the outer leaves and stems. Rinse in water with vinegar or lemon juice. Boil salted water, add a handful of sprouts, and cover: when the water boils again, add another handful. When all the sprouts are in the pot, remove the lid to keep the vegetables' natural green color. Total cooking time is 20-25 minutes.
- Salt: to taste
- Brussels sprouts: 1.5 kg
2
At this time, melt the butter and vegetable oil in a pan, mix in the flour, and cook for 2 minutes. Slowly pour in the milk and cook, stirring, for another 8 minutes.
- Butter: 25 g
- Olive oil: 2 tablespoons
- Wheat flour: 2 tablespoons
- Milk: 500 ml
3
Transfer the cabbage to a colander and rinse under cold water. Place the cabbage in a pan and mix it well with the sauce. Transfer to a plate and sprinkle with finely chopped parsley.
- Brussels sprouts: 1.5 kg
- Parsley: 3 stems
