Sprouts get a bad rap, mostly from being boiled into submission. Shredding them changes everything. Here they hit the pan with sweet softened leek, get folded through a Gruyère cream sauce with thyme and nutmeg, then baked under a Parmesan breadcrumb crust until the top crisps and the edges catch. A proper winter side dish, the kind that turns up next to a roast and quietly steals the plate.
INGREDIENTS
- 400g Brussels sprouts
- 1 large leek (or 2 small leeks)
- 2 cloves garlic, minced
- 300ml cream
- 40g Parmesan, grated
- 80g Gruyère, grated
- 1 tsp dried thyme
- Pinch of grated nutmeg
- Salt and black pepper, to taste
- 60g breadcrumbs
- 2 Tbsp olive oil
INSTRUCTIONS
Preheat your oven to 180°C and lightly oil a medium ovenproof dish.Trim and finely shred the Brussels sprouts. Wash the leek thoroughly and slice thinly.Heat 1 Tbsp of the olive oil in a large frying pan over a medium heat. Add the leek and garlic and cook for 4 to 5 minutes, until softened and translucent.Add the shredded Brussels sprouts and sauté for a further 2 to 3 minutes. Season with salt and pepper, then tip the mixture into a bowl and set aside.In the same pan, gently heat the cream until it is just below boiling point. Stir in the Gruyère, thyme and nutmeg, then season with salt and pepper. Simmer gently for 10 minutes, stirring occasionally, until the sauce has thickened slightly.Return the leek and Brussels sprout mixture to the pan and stir through the sauce. Transfer everything to your prepared dish and spread level.In a small bowl, combine the breadcrumbs, Parmesan and the remaining 1 Tbsp olive oil, mixing until the crumbs are evenly coated.Scatter the breadcrumb mixture over the top.Bake for 25 minutes, until the topping is golden and the sauce is bubbling at the edges. Serve hot alongside roast chicken, beef, or your favourite vegetarian main.wonkybox
Creamy Brussels Sprout and Leek Gratin
Shredded sprouts and soft leeks folded through Gruyère cream, baked under a Parmesan crumb. The gratin that converts sprout sceptics.
Creamy Brussels Sprout and Leek Gratin
Shredded sprouts and soft leeks folded through Gruyère cream, baked under a Parmesan crumb. The gratin that converts sprout sceptics.
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