For the longest time the only way I made Brussel sprouts was to do a simple garlic roast on the iron skillet with a dash of lemon juice in the end. It was simple, quick,healthy and crunchy. Perfect as a side dish instead of a salad. This time I tried it with Bechamel sauce and it was such an explosion of simple flavours. Usually brussel sprouts have a tad bit of bitterness, which takes some time to love it but gets camouflaged with the sauce.Do give it a try peeps. Fat chunks of cabbage on the stem can be used instead too.
- Brussel sprouts 200 gms
- Garlic cloves 4-6 pcs
- Olive Oil 1 tsp
- Salt to taste
For Bechamel Sauce:
- Butter 1 tsp
- Bread Flour 1 tbsp
- Salt to taste
- Black Pepper pwd 2 pinch
- Milk 1 cup
- 1 Egg yolk only of a medium size egg – Optional
- Grated Cheese – Optional
1. Thoroughly wash the brussel sprouts. On the back side cut a cross half way through. ( pic in comments )This allows it to cook quickly.
2 . On a hot skillet place the Sprouts, head down on medium flame, add the Olive Oil and sliced garlic cloves. Stir for about 3-4 mins and turn the flame off. This will char the vegetable from the outside and keep it soft inside. Take it out on a dish and keep aside.
3.To prepare the Bechamel sauce on a separate pan melt the butter, add the flour. Whisk it on slow flame and make sure it doesn’t brown. My proportion of butter is less here, so if you want take 2 tspn of butter instead. Add the salt and pepper. Add the milk slowly while whisking it continuously until it comes to simmer and becomes smooth. Turn off the heat and slowly add the egg yolk. I have not cooked it again since the pan and sauce is hot enough to partially cook the single yolk here.
4. Pour the sauce on the dish containing the Sauteed Brussel sprouts . Sprinkle a little cheese on top. Place in the preheated oven on 150 deg C for 5 mins before serving hot.
Enjoy the goodness !!