Make-ahead Christmas recipe for 8-10 people, takes only 40 mins; recipe has brussels sprout, olive oil, butter, banana shallot, plain flour, milk, double cream, english mustard, cheddar, breadcrumbs, thyme sprig and hazelnut.
Cheesy sprout gratin
Course: Make-ahead Christmas
Servings
8 - 10
servings
Prep time
10 mins
Ingredients
- Olive Oil: 1 tbsp olive oil
- Milk: 750ml semi-skimmed milk
- Cheddar: 150g mature vegetarian cheddar, grated
- Butter: 50g unsalted butter
- Plain Flour: 50g plain flour
- Thyme Sprig: 2 thyme sprigs, leaves picked
- Double Cream: 100ml double cream
- English Mustard: 1 tbsp English mustard
- Hazelnut: 60g blanched hazelnuts, roughly chopped
- Banana Shallot: 2 banana shallots, finely chopped
- Breadcrumbs: 40g dried breadcrumbs (panko work well)
- Brussels Sprout: 600g Brussels sprouts, trimmed and halved if large
Directions
- Bring a large pan of lightly salted water to the boil. Tip in the sprouts and cook for 3 mins, then drain and set aside to steam-dry.
- Heat the oil and butter in a mediumsaucepanuntil the butter is foaming, add the shallots and cook over a low heat for 7 mins or until softened. Stir in the flour and cook for 2 mins. Remove from the heat andwhiskin the milk in several pours, continuously whisking until you get a smooth sauce. Return to the heat and simmer for 2 mins, whisking all the time. Whisk through the cream, mustard and cheddar. Season to taste. Heat the oven to 220C/200C fan/gas 7.
- Toss together the dried breadcrumbs, thyme leaves and hazelnuts. Tip the sprouts into a deep 30 x 20cm ovenproof dish and pour over the sauce. Top with the nutty breadcrumbs.Will keep in the fridge for up to 24 hrs.Bake in the centre of the oven for 20-25 mins or until golden brown and bubbling. Leave to rest for at least 10 mins before serving.
