Gratin of Brussels Sprouts with Gorgonzola and Walnuts

Servings: 4
Prep time: 35
  1. Prepare the bechamel sauce cooking over low heat the flour with the butter. Add the milk little by little while continuing to beat with a whisk. Add salt and pepper and cook until it thickens slightly. Remove from heat and add the gorgonzola into small pieces. Wash the sprouts and cook in boiling salted water for 15 minutes. Drain and set aside.
  2. Finely chop the vegan ham and let it brown lightly in a pan with the minced garlic and two tablespoons of extra virgin olive oil. Add the sprouts, salt and pepper lightly, then cook for 4 minutes, stirring.
  3. Place the broccoli in a baking dish and sprinkle with chopped walnuts. Cover with the bechamel, sprinkle with grated cheese and baked with the grill for 5 minutes. Serve immediately, piping hot.