Instructions

Clean the brussels and remove the first layers that are dirty or yellowed. Set them into a MAGEFESA fast pressure cooker, with a pinch of salt and covered by water. Close the unit and cook it over high heat. Wait until the working valve starts to release steam or rotate, depending on the type of pressure cooker model used.
At this very moment, reduce heat intensity to the required minimum for the internal pressure to be kept or the valve to rotate . Start to count time, between 4 and 6 min. depending on the quality and freshness of the sprouts. After that time, remove the pressure cooker from the heat source and let pressure to be fully released before opening the unit. Drain the sprouts and set aside.
Prepare a velouté in a Magefesa skillet. Melt some butter and brown diced bacon in it, add flour, stir well and add the hot vegetable stock. Season to taste and spice with a little bit of nutmeg. Cook over medium heat until the sauce lose the taste of raw flour; add more stock or less depending on the desired thickness. Set the sprouts on a baking platter, cover with the velouté sauce and sprinkle with grated Manchego cheese.
Cook au gratin in the oven until a golden and crispy crust is formed. Serve them just gratinéed.

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