- Cook Time: 10 mins
- Serving: 8 - 10 Persons
Nutrition facts (per portion)
- Calories: 299
- Carbohydrate Content: 13g
- Fat Content: 22g
- Fiber Content: 3g
- Protein Content: 11g
- Saturated Fat Content: 11g
- Sodium Content: 0.6g
- Sugar Content: 6g
Cheesy sprout gratin Recipe
Cheesy sprout gratin is a Make-ahead Christmas recipe for 8-10 people, takes only 40 mins; recipe has brussels sprout, olive oil and butter.
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
Instructions
- 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.