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:


Clean the sprouts,boil in salty water, no lid, for about ten minutes or until they are softened. Prepare the béchamel sauce by heating the oil in a pot and then, off the heat, add the rice flour and stir to get a batter. Gradually Pour Bio Brazil Nut Drink , stirring with a whisk to avoid lumps. Bring to a boil while stirring. As soon as it has thickened, spice 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 sprinkle with the béchamel, powdering the surface with roughly chopped Brazilian nuts. Bake at 200 degrees for about 20 minutes. 5 minutes remaining, use grill mode.