Brussells Sprouts gratin


(for 4 people)
700 g Brussels sprouts
500 g Bio Brazil Nut Drink
50 g rice flour
2 tablespoons of olive oil
10 Brazilian nuts
nutmeg, black pepper

Made with


Remove the sprouts’ outer leaves and stem, boil in salty water without a lid, for about ten minutes, or until soft. Prepare the béchamel sauce by heating the oil in a pot and then, remove from the heat, add the rice flour and stir to a batter. Gradually pour in Bio Brazil Nut Drink, stirring with a whisk to avoid lumps forming. Bring to a boil while stirring. As soon as it has thickened, season the béchamel with salt, pepper and nutmeg. Place the cooked sprouts on a single layer on the bottom of a slightly oiled baking dish and drizzle on the béchamel, sprinkling roughly chopped Brazil nuts on the surface. Bake at 200°C for about 20 minutes using grill mode for the last 5 of these.