Gourmet clafoutis with Brussels cabbages and spices

Ingredients

For 4 servings

• •350 g 350 g Chou(x) de Bruxelle
• •2 2 Shallots
• •2 2 garlic pod(s)
• •2 c. à café 2 Tbsp Cumin Seed
• •1 c. à café 1 Tbsp Sweet pepper powder
• •20 cl 20 cl Vegetable bud
• •2 c. à soupe 2 tablespoons Olive oil
• •Salt
• •pepper
• •23 cl 23 cl Liquid cream
• •27 cl 27 cl Milk
• •4 4 Egg(s)
• •4 c. à café 4 c. Maizena coffee
• •10 g 10 g Butter
• •Salt
• •pepper

Method

1. 1.Prepare vegetables: Wash carefully Brussels cabbages and cook them 5 minutes in boiling water with vegetable broth. Drain and reserve.
2. 2.Prepare the spices: Sparrow and axe finely garlic and shallots.
3. 3.Sauté: Heat olive oil in a casserole, then sweat garlic and shallots for about 2 minutes until they are fragrant.
4. 4.Cook cabbage: Add drained cabbages, cumin, chili, salt and pepper. Mix well, then pour the broth and simmer over low heat for 20 minutes.
5. 5.Prepare the apparatus: In a salad bowl, fill the eggs with the maizena, then gradually incorporate the milk and cream into the net, until you get a smooth dough. Season to your taste.
6. 6.Assembly: Drain the cabbages one last time, then gently incorporate them into the preparation. Pour it all into a buttered or bloated baking paper dish.
7. 7.Bake: Bake at 180°C (th. 6) for about 25 minutes, until the clafoutis is well