With baked Brussels sprouts

Submitted by enr on 13 Oct 2011
700 g potatoes
250 g frozen baby carrots
200 g frozen Brussels sprouts
300 g shallots
200 ml cooking cream (sour or whole, heavy)
100 g butter
150 ml olive oil (sunflower oil)
1 egg
30 g flour
400 ml milk
100 g presnosolno feta cheese
100 g processed cheese (triangles)
50 g cheese
white pepper, salt, nutmeg
With baked Brussels sprouts
Photo added on
Photo author
Sauté thawed baby carrots in the butter. Thaw sprouts. Cut onion shallots sliced ​​and fry until golden in 100 ml olive oil. Season with salt, white pepper. Boil peeled potatoes and cut them into discs. Cut the feta cheese and processed cheese slices. With the butter, flour and milk make a bechamel sauce. Season with salt, white pepper and nutmeg. In a deep pan or saucepan refractory or ceramic dish arrange the products in the following sequence. The bottom place 50 ml olive oil, arrange 1/3 of potatoes, 1/2 of the onion, 1/2 of baby carrots, Brussels sprouts and presnosolnoto feta cheese. Season with white pepper. Pour cream. Arrange 1/3 of the potatoes, baby carrots 1/2, 1/2 onion, processed cheese. Arrange 1/3 of the potatoes. Pour the sauce bechamel. Bake in oven at 180C for 40 minutes. Beat the egg and mix with grated cheese. Pour on top with the mixture. Bake in the oven at 180C until browned.
1 user
13 Oct 2011


Very nice recipe! Bravo! I love Brussels sprouts. Flavors of vegetables are really delicately selected and everything is in the right combination with cream sauce and béchamel. I did it, and became great.

Upload and my picture of baked dishes. Only added to the upper layer sausage and smoked breasts because my husband alone things like Brussels sprouts, cauliflower and broccoli many do not eat. I was just topping of cheese and eggs. But without the meat is very tasty baked.

irresistible form, and these products can not help but tasty - tomorrow will try