Brussels sprout gratin
Ingredients for 2-3 servings:
300 g of Brussels sprouts
½ cup fresh or frozen peas
1 teaspoon of dried parsley
1 teaspoon of dried leeks
1 pinch of coriander, turmeric and nutmeg (of each)
2 tablespoons of dried carrots
30 g butter
33 g flour
300 ml fresh milk
1/3 teaspoon of salt
40 g of parmesan
50 g grated gouda
Dice the carrots, rinse and remove the first leaves of the Brussels sprouts, cutting the core a little.
Bring 1 cm of water to the boil in a saucepan, salt and dip in the vegetables (if you do not have dried leeks, you can either skip or add 1 chopped leek white in the saucepan). Cook covered for 10 minutes. Season with dried leeks, carrots and parsley. Remove from heat, filter the water and flavor the vegetables with butter and pepper.
Transfer everything to a ceramic baking dish.
In another saucepan, whisk together the flour (preferably dry roasted in a saucepan before that), egg and milk until smooth. Bring to a boil over low heat while stirring. As soon as the sauce thickens, add the butter. Season with black pepper, salt, coriander, turmeric, nutmeg, a little dried parsley and the parmesan.
Pour this sauce over the vegetables in the dish. Sprinkle with gouda and a little more parsley.
Bake the gratin at 200°C until golden brown. Let stand before serving.