Flower Sprout Gratin

Name: Flower Sprout Gratin
Yield: 4
Ingredients: 1 tablespoon of vinegar; 1 teaspoon of salt; 1 flower sprout (300 g); White Sauce; 1 1/2 cup of milk; 2 tablespoons of wheat flour; 2 tablespoons of butter; 1/2 teaspoon of salt; 1/4 teaspoon of white pepper; For Gratin; 2 egg yolks; 1 cup of grated Parmesan cheese

1
1 tablespoon of vinegar
2
1 teaspoon of salt
3
1 flower sprout (300 g)
4
White Sauce
5
1 1/2 cup of milk
6
2 tablespoons of wheat flour
7
2 tablespoons of butter
8
1/2 teaspoon of salt
9
1/4 teaspoon of white pepper
10
For Gratin
11
2 egg yolks
12
1 cup of grated Parmesan cheese

Ingredients

1
1 tablespoon of vinegar
2
1 teaspoon of salt
3
1 flower sprout (300 g)
4
White Sauce
5
1 1/2 cup of milk
6
2 tablespoons of wheat flour
7
2 tablespoons of butter
8
1/2 teaspoon of salt
9
1/4 teaspoon of white pepper
10
For Gratin
11
2 egg yolks
12
1 cup of grated Parmesan cheese

Directions

1
Clean the flower sprout and separate the florets
2
Put them in a bowl, cover with water, and add vinegar
3
Let it rest for 20 minutes
4
Then wash and drain the sprouts
5
Put the florets in a pot, cover with water, add salt, and cook for 10 minutes
6
Drain and reserve
7
White Sauce
8
In a pan over low heat, melt butter and whisk in flour
9
Whisk vigorously with a wooden spoon for 30 seconds or until smooth and slightly golden
10
Add milk gradually, whisking
11
Add salt and white pepper, whisking until hot and thickened
12
Let it cool
13
For Gratin
14
Mix egg yolks and cheese into the sauce when cold
15
Cover the flower sprout with this cream, sprinkle the remaining Parmesan on top, and bake in a medium oven for 20 minutes.