Brussel Sprouts à la crème
500g brussel sprouts
75g cooked ham
2 glasses of cream
1 tablespoon of white flour
50g grated emmenthal
Carefully peel and prepare the brussel sprouts, wash them and parboil them for 5 minutes in boiling salted water, then drain them. Melt the butter in a frying pan and brown the brussel sprouts.
Add the ham, chopped up into very small pieces. Heat up the cream in a separate pan and thicken it with the flour. Arrange the sprouts in a greased oven-proof dish, pour the cream on top and finish off with the grated cheese.
Put the dish into a preheated oven at 180°C/350°F to brown.