Brussels sprouts with white sauce and cheese
Composition / ingredients
6
servings:
Cooking method
Pour 2-2.5 liters of boiling water into a large saucepan, add 1 tablespoon of salt. Put it on a high heat. Go through the Brussels sprouts, remove the damaged and brown leaves. When the water boils and the salt dissolves in it, carefully put the cabbage in a saucepan. Let it boil, turn down the heat to a minimum, cover with a lid and take care of the sauce.
Put a saucepan on medium heat, immediately sprinkle the bottom with flour, and scatter the butter cut into small pieces on top (there may be only four of these pieces, but it's better if eight or ten). Wait until the butter has melted about half, and start mixing the flour and butter with a wooden spoon. Now you are cooking Roux sauce, used in half of the dishes of classic French cuisine. The longer you cook, the more flour is fried; with minimal frying, "roux blonde" is obtained, with maximum - "roux brun"; however, here, as with all other products, the main thing is not to over—cook.
When the flour and butter form a single mass, pour in half the milk and continue to mix. Add nutmeg and 1-2 pinches of salt. When the mixture regains unity, pour in the remaining milk, stir again, let it boil and remove from heat. Cover with a lid and leave for exactly a minute, and meanwhile grate the cheese on a medium grater. Pour the cheese into the quieted sauce, stir — until completely dissolved.
Discard the cooked cabbage in a colander. Shake several times to drain excess water. Put the saucepan with the sauce on low heat, add the cabbage. Stir for a minute so that the cabbage is more or less covered with sauce. Remove from the heat, arrange on plates, season with pepper, lightly pour olive oil. Serve with fresh white bread.
Put a saucepan on medium heat, immediately sprinkle the bottom with flour, and scatter the butter cut into small pieces on top (there may be only four of these pieces, but it's better if eight or ten). Wait until the butter has melted about half, and start mixing the flour and butter with a wooden spoon. Now you are cooking Roux sauce, used in half of the dishes of classic French cuisine. The longer you cook, the more flour is fried; with minimal frying, "roux blonde" is obtained, with maximum - "roux brun"; however, here, as with all other products, the main thing is not to over—cook.
When the flour and butter form a single mass, pour in half the milk and continue to mix. Add nutmeg and 1-2 pinches of salt. When the mixture regains unity, pour in the remaining milk, stir again, let it boil and remove from heat. Cover with a lid and leave for exactly a minute, and meanwhile grate the cheese on a medium grater. Pour the cheese into the quieted sauce, stir — until completely dissolved.
Discard the cooked cabbage in a colander. Shake several times to drain excess water. Put the saucepan with the sauce on low heat, add the cabbage. Stir for a minute so that the cabbage is more or less covered with sauce. Remove from the heat, arrange on plates, season with pepper, lightly pour olive oil. Serve with fresh white bread.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglichsky cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Ground black pepper - 255 kcal/100g
- Brussels sprouts - 43 kcal/100g
- Boiled Brussels sprouts - 36 kcal/100g
- Butter 82% - 734 kcal/100g
- Unsalted amateur butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Olive oil - 913 kcal/100g
- Nutmeg - 556 kcal/100g
