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A newborn plant from my sowing on paper towels: Brussels Sprouts.

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I love them and I hope to harvest many of them next autumn. I think I will cook them like these.



Brussels Sprouts Gratin with Tarragon

Ingredients
Serves four:
500g Brussels sprouts
150ml milk
1 egg
3 tbsp flour
3 tbsp single cream
2 tbsp tarragon leaves
3 tbsp parmesan, grated

Directions
Beat the egg with the flour, milk and single cream and cook in a small pan. Let thicken for 5-10 minutes.
Remove from heat and add tarragon leaves and grated parmesan.
Discard the external leaves from Brussels sprouts, and cut them into half.
Put them in a buttered small baking pan and cover with the tarragon sauce.
Grill-bake for 20-25 minutes.

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A similar recipe:

Brussels Sprouts Savory Pie with Sage

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This post goes to Weekend Herb Blogging, hosted by Haalo from Cook (almost) anything at least once.

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