Brussels Sprouts Casserole

Ingredients

• 800 g Brussels sprouts
• Salt
• 4 ripe tomatoes
• 2 tbsp butter
• 2 tbsp spelt whole‑grain flour
• 400 ml milk (3.5% fat)
• 150 g Gruyère cheese (1 block)
• ground pepper
• 1 tsp nutmeg

Instructions

1. 1.

   Clean, wash and drain the Brussels sprouts. Cut a cross on the stem of each sprout. Blanch them in boiling salted water for 4–6 minutes, then drain and shock with cold water.

2. 2.

   Wash the tomatoes, halve them, remove stems and seeds, and chop finely. Distribute the Brussels sprouts and tomatoes into four shallow baking dishes.

3. 3.

   Melt butter in a small saucepan over low heat. Sprinkle flour over it and sauté until lightly browned. Gradually whisk in milk while stirring, bring to a simmer, then continue cooking with constant stirring until thickened. Remove from heat. Grate cheese and stir it into the sauce. Season with salt, pepper and freshly grated nutmeg.

4. 4.

   Pour the sauce over the vegetables. Bake in a preheated oven at 180 °C (160 °C fan‑forced; gas: level 2–3) for 20–25 minutes until golden brown. Remove from the oven and serve the casserole warm.