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Brussels Sprouts With Ham And Tomatoes
(Rosenkohl mit Schinken und Tomaten)
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| What You Need: |
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2 cups firm fresh Brussels sprouts
2 cups cold water
1½ teaspoons salt
1 cup milk
3 tablespoons butter
4 tablespoons flour
1/8 teaspoon nutmeg
1 cup finely diced cooked ham (about 6 ounces)
4 medium-sized tomatoes, peeled and cut into ¼-inch-thick slices
2 tablespoons freshly grated Parmesan cheese combined with
1 tablespoon fine, dry white bread crumbs
1 tablespoon butter, cut into small bits
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| How To Cook: |
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1. Preheat the oven to 375°F. With a small, sharp knife trim the base of each Brussels sprout and cut off or pull away any wilted or yellowed leaves. Wash the sprouts thoroughly under cold running water.
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2. In a heavy 3- to 4-quart saucepan, bring 2 cups of water and 1 teaspoon of the salt to a boil over high heat. Add the Brussels sprouts, and boil gently, uncovered, over moderate heat for 6 to 8 minutes, or until the vegetables are almost but not quite tender when pierced with the tip of a fork.
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3. With a slotted spoon, transfer the sprouts to a 1-quart shallow baking dish, and spread them out in one layer. Pour 1 cup of the cooking liquid and the milk into a bowl.
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4. In a 1-quart saucepan, melt 3 tablespoons of butter over moderate heat. When the foam subsides, stir in the flour. Then gradually pour in the milk mixture, and bring to a boil, stirring constantly with a whisk or spoon until the sauceis slightly thickened and smooth. Add the remaining ½ teaspoon of salt and the nutmeg, and taste for seasoning.
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5. Scatter the ham evenly over the sprouts, and pour the sauce over them. Top with the sliced tomatoes, placed side by side, and sprinkle them with the cheese and bread-crumb mixture. Dot with bits of butter and bake in the middle of the oven for 20 minutes, or until the sauce bubbles and the top is light brown. Serve at once, directly from the baking dish.
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