Ingredients
1 kg Brussels sprouts
500 ml tomato juice
2-3 tbsp flour
2 tbsp breadcrumbs
parsley
sunflower oil
Method
Smallest sprout cook until almost, preferably steam. Flour and sunflower oil is prepared bright roux, diluted with tomato juice and was added to the drained sprouts. Thus prepared mixture is poured into an oiled pan and sprinkle the top with chopped parsley and breadcrumbs. Bake in moderate oven about 15-20 minutes.
Containers:
Difficulty
Easy
Tested
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