BRUSSELS CONES WITH CHAMPIÑONES
Today it touches winter vegetables; brussels sprouts at home we love them and with their champis and a good jamoncito this impressive. The photo does not do justice to the sauce !! It is chubby and very rich. Total a dish totally recommended .....
INGREDIENTS:
- 800 g of Brussels sprouts
- 500 g of mushrooms
- 1 onion
- 2 carrots
- 100g ham serrano
- 1/2 glass of white wine (I albariño)
- 1 tablespoon of flour
- water
- extra virgin oil
- salt
PREPARATION:
Limpiam The Brussels sprouts are removing the outer leaves. We put in a pot with water and salt let cook for about 15 minutes or so.
Remove the stems from the mushrooms, clean them and put them in another pot to boil for 5 minutes with a little salt.
Chop the onions and carrots finely, and put them to poach in a wide and low casserole with a little oil. Sauté a little, and add the chopped ham and brown another bit.
Incorporates the flour, sauté a little and add the white wine and mix well. Add the mushrooms and cabbages, pour a little broth to cook the cabbages. Stew everything for 5 minutes and serve in a wide dish.
