Flower Sprouts Gratinada with Coconut Milk

Name: Flower Sprouts Gratinada with Coconut Milk
Total time: 30 min
Yield: 6
Ingredients: 3 tablespoons of olive oil; 1 flower sprout, washed and chopped into florets; 1 can of coconut milk; 2 cups of whole milk; 4 eggs; 4 tablespoons of all-purpose flour; Salt and pepper to taste; Chopped salsa to taste; 2 tablespoons of butter; 1/2 cup of grated Parmesan cheese

1
3 tablespoons of olive oil
2
1 flower sprout, washed and chopped into florets
3
1 can of coconut milk
4
2 cups of whole milk
5
4 eggs
6
4 tablespoons of all-purpose flour
7
Salt and pepper to taste
8
Chopped salsa to taste
9
2 tablespoons of butter
10
1/2 cup of grated Parmesan cheese

Ingredients

1
3 tablespoons of olive oil
2
1 flower sprout, washed and chopped into florets
3
1 can of coconut milk
4
2 cups of whole milk
5
4 eggs
6
4 tablespoons of all-purpose flour
7
Salt and pepper to taste
8
Chopped salsa to taste
9
2 tablespoons of butter
10
1/2 cup of grated Parmesan cheese

Directions

1
Heat the olive oil in a skillet and sauté the flower sprout florets
2
Place them in an ungreased baking dish
3
In a blender, blend the coconut milk, whole milk, eggs, flour, salt, and pepper
4
Set aside
5
In a saucepan, melt the butter and cook the chopped onion until caramelized
6
Add the blended mixture, whisking constantly over low heat until thickened
7
Let cool and pour over the flower sprouts
8
Sprinkle with chopped salsa and grated Parmesan cheese
9
Bake in a preheated oven at 200°C until golden brown.