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Brussels sprouts under cream sauce
3 servings
Cook 800 g of brussels sprouts in salted boiling water, strain. Boil a glass of her decoction, pour a thin stream into it, stirring constantly, 0. 5 cups of cold decoction, crushed with 2 teaspoons of flour. When boiling and thickening, add 50 g of butter, 0. 5 cups thick cream, salt. Stir, pour cabbage, warm up without boiling.
Cook 800 g of brussels sprouts in salted boiling water, strain. Boil a glass of her decoction, pour a thin stream into it, stirring constantly, 0. 5 cups of cold decoction, crushed with 2 teaspoons of flour. When boiling and thickening, add 50 g of butter, 0. 5 cups thick cream, salt. Stir, pour cabbage, warm up without boiling.
brussels cabbage - 800 g, butter - 50 g, cabbage decoction - 1.5 cups, flour - 2 tsp, cream - 0.5 cups
