Brussels sprouts and celery casserole

Ingredients for 1 servings:

• 200 g Brussels sprouts
• 150 g celery
• ¼ small onion(s)
• 1 pinch of garlic
• ½ tsp oil
• 1 tsp, heaped vegetable broth, instant
• 4 stalks of arugula
• 1 tbsp Parmesan
• 4 tbsp Hollandaise légere sauce (8% fat)
• Milk, low-fat
• Cayenne pepper
• nutmeg
• Thyme

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

delicious and light

Trim and wash the Brussels sprouts, then cook in vegetable stock until al dente. Cut the celery into small strips and sauté in vegetable stock for 2 minutes. Take a small baking dish and brush it lightly with oil. Layer the Brussels sprouts (cut in half), 2 stalks of arugula, celery strips on top, 2 more stalks of arugula on top, and then more Brussels sprouts. Pour over 4 tablespoons of hollandaise sauce, mixed with 1 teaspoon of low-fat milk, and finally sprinkle with Parmesan cheese. Bake in the middle rack of the oven for another 5 minutes. Serve on a plate and enjoy! WW-friendly – per serving: 3.5 servings.