Festive, Freeze and Feast: Brussels Sprout Gratin

Festive, Freeze and Feast: Brussels Sprout Gratin

byruby.co.uk

Brussels sprouts are always a polarising debate but we think they are a must side dish with any roast. This recipe is a great way to give your sprouts a glow-up and convince your loved ones that...

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Cooking tools:

  • Oven
  • Roasting pan
  • Baking dish
  • Baking sheet
  • Saucepan
  • Stove
  • Whisk
  • Spoon
  • Grill
  • Chef's knife
  • Cutting board
  • Kitchen scale
  • Measuring cup
  • Measuring spoon
  • Grater
  • Plastic wrap
  • Aluminum foil
  • Freezer container
  • Freezer

Ingredients

  • 1 large Savoy cabbage, cut into wedges
  • 400g (14oz) Brussels sprouts, quartered
  • 100g (3½oz) smoked lardons or streaky bacon, diced
  • 2 garlic cloves, finely chopped
  • 4 thyme sprigs, leaves picked
  • 2 tablespoons olive oil
  • 75g (2¾oz) unsalted butter
  • 75g (2¾oz) plain flour
  • 2 tablespoons brandy
  • 600ml (20fl oz) milk
  • 300ml (10fl oz) double cream
  • 1 teaspoon freshly grated nutmeg
  • 60g (2¼oz) fresh white breadcrumbs
  • 60g (2¼oz) Parmesan cheese, finely grated
  • salt
  • pepper
  • 15g (½oz) flat leaf parsley, leaves picked and chopped, to garnish (optional)

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