Thursday, 7 February 2008

Polish baked brussel sprouts

Polish: brukselka
Serbian: прокељ
Japanese: メキャベツ
Kölsch: Shprütshe
Welsh: ysgewyllen
Irish: bachlóga Bhruiséile
Scots-Gaelic: buinneag Bhruisealach
Slovak: ruicková kapusta
Latvian: Briseles kaposti
Breton: kaol-bihan
Norwegian: rosenkål
Spanish: col de Bruselas

Brussels sprouts are supposed to be Britain's most hated vegetable, and in the USA children hate them. Funny, Polish kids dislike spinach :) But brussels are very healthy, full of nutritive minerals. To avoid the smell, add a bit (2 tablespoons) milk and 1 teaspoon sugar to the water in which you will cook your brussels, but before that, cut a cross in the stem of each vegetable. in Poland we eat brussels sprouts baked in bechamel sauce or stewed with sour cream. Polish-style brukselka pod beszamelem tastes really good!

1/2 kg brussels sprouts
1/2 cup broth
1/2 cup milk
3 tablespoons flour
3 tablespoons butter
salt, pepper, nutmeg
a handful of pumpkin seeds
2 tablespoons sheep or goat cheese, mashed

1. Cook brussels sprouts (as recommended above) but not until 100% soft (try with fork - it will take less than 10 minutes)

2. Melt butter in a saucepan. Add milk and boil.

3. Combine flour with broth. Add to cooked milk. Take from the heat. Stir well and boil again. Add salt, pepper and nutmeg to taste

4. Take 1/2 cup of bechamel sauce and combine with cheese.

5. Grease Pyrex dish with butter. Put brussels, cover with bechamel sauce. On the top, leave bechamel mixed with cheese and sprinkle with pumpkin seeds. Bake in oven in 250C for baout 20 minutes / until golden

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