Log in o Sign up and enjoy ThermoRecetas

Brussels sprouts with ham and cheese bechamel

Vegetables45 minutes4 people290 calories
1/52/53/54/55/5 (29 votes)
Loading ...

By Ascen Jimenez

If you like Brussels sprouts, I encourage you to try them with this original ham and blue cheese béchamel.

We cook the cabbages in the varoma and we prepare the bechamel in a very simple way, in the glass. And stay with this sauce because you can use it to cover other vegetables such as cauliflower or broccoli.

In winter they feel like this, warm and fresh from the oven. Summer is coming and we will prepare them in salad.

Brussels sprouts with ham and cheese bechamel

Print recipe
Save recipe
ClosePlease login

No account yet? Sign up

Fresh out of the oven, Brussels sprouts are perfect for this time of year. They are covered by an original béchamel enriched with ham and cheese.

  • Ascen Jimenez
  • Kitchen: cuisine
  • Recipe type: vegetables
  • Calories: 290
  • Rations: 4
  • Cooking time:
  • Total time:

Ingredients

For the cabbages:

  • 320g brussels sprouts
  • 500 g of tap water
  • Sal Island

For the bechamel:

  • 250 g of milk (and 20 grams more that we will add later)
  • 15 butter g
  • 25 g flour
  • Salt (little, because the blue cheese will give it a lot of flavor)
  • Nutmeg
  • 50 g of cooked ham
  • 25 g of blue cheese
  • 20g milk

Plus:

  • Cheese for gratin

Preparation

  1. We put the milk, butter, flour, salt and nutmeg in the glass. We program 8 minutes, 90º, speed 4. Let cool for a few minutes. We add the ham, the blue cheese, 20 grams of milk and the nutmeg. We program 10 seconds, speed 7. If we consider it necessary we add a little salt and mix again. We take out and reserve.

  2. We steam the cabbages. To do this, we wash the cabbages well and place them in the varoma container. We put the water and salt in the glass. We close it, place the covered varoma container in its position and program 20 minutes, varoma temperature, speed 2.

  3. We put the cooked cabbages in a dish suitable for the oven. We toss the béchamel on top. Cover with the cheese and gratin in the oven until the cheese is browned.

  4. We serve immediately.

More information - Recipes with broccoli, Brussels sprouts salad


Discover other recipes of: From 1 year to 3 years, Salads and Vegetables, More than 3 years

Leave a Comment

Your email address will not be published. Required fields are marked with *

*

*

  1. Responsible for the data: Miguel Ángel Gatón
  2. Purpose of the data: Control SPAM, comment management.
  3. Legitimation: Your consent
  4. Communication of the data: The data will not be communicated to third parties except by legal obligation.
  5. Data storage: Database hosted by Occentus Networks (EU)
  6. Rights: At any time you can limit, recover and delete your information.

  1.   Juan Fernandez said
    ago 7 years

    I have leftover brussels sprouts on that plate. 😉

    Reply to Juan Fernández
    1.    Thermomix recipes said
      ago 7 years

      hehe, do it with the vegetable that you like the most!

      Respond to Thermomix Recipes
  2.   Laura Luque Fernandez placeholder image said
    ago 7 years

    Ummm how good do they look ?????

    Reply to Laura Luque Fernandez
  3.   conchin said
    ago 5 years

    And if I don't even have a thermomix, how do I make bechamel with ham?

    Reply to Conchin
    1.    Ascen Jimenez said
      ago 5 years

      Hi there! You can make the normal béchamel on one side. On the other, in a traditional mixer, grind the ham with the cheese and the 20 g of milk. When the bechamel is ready, add the mixture from the blender and integrate everything well, stirring or even using the same blender.

      Reply to Ascen Jiménez