Zutaten für Au Gratin Brussels Sprouts
- 1 pound fresh Brussels sprouts
- 4 tablespoons butter
- 1/2 teaspoon salt
- 4 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/2 cup sour cream
- 1 cup grated Parmesan cheese
- 1/2 cup shredded cheddar cheese
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Zubereitung von Au Gratin Brussels Sprouts
- Wash and trim 1 pound of Brussels sprouts. Halve or quarter larger sprouts.
- Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender-crisp, about 5-7 minutes. Drain well.
- Preheat oven to 375°F (190°C).
- Melt 4 tablespoons of butter in a medium saucepan over medium heat.
- Whisk in 4 tablespoons of all-purpose flour and 1/2 teaspoon of salt. Cook for 1-2 minutes, stirring constantly, until a smooth paste forms (roux).
- Gradually whisk in 1 1/2 cups of milk and 1/2 cup of sour cream. Continue whisking until smooth.
- Bring to a simmer, stirring frequently, until the sauce has thickened slightly, about 2-3 minutes. Do not boil.
- Remove from heat and stir in 1 cup of grated Parmesan cheese.
- Pour the cheese sauce over the cooked Brussels sprouts in a shallow baking dish.
- Sprinkle 1/2 cup of shredded cheddar cheese over the top.
- Bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly browned.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
10g
Fat
57g
Carbs
4g
