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.
Preview