Sprout Gratin
You've never eaten brussel sprouts like this before! Creamy, crispy, and packed full of flavour, our Sprout Gratin is a game-changer. Even if you're not a sprout lover, this dish is bound to win you over. Check out the full recipe below!
Serves
Ingredients
For the hazelnut breadcrumbs
<item-todo-done>25g blanched hazelnuts<item-todo-done><item-todo-done>15g panko breadcrumbs<item-todo-done><item-todo-done>5 sprigs of thyme<item-todo-done>
For the gratin
<item-todo-done>500ml plant-based cream<item-todo-done><item-todo-done>4 sprigs of thyme<item-todo-done><item-todo-done>3 bay leaves<item-todo-done><item-todo-done>300g Brussels sprouts<item-todo-done><item-todo-done>2 leeks<item-todo-done><item-todo-done>4 cloves of garlic<item-todo-done><item-todo-done>30g plant-based butter<item-todo-done><item-todo-done>½ tsp nutmeg<item-todo-done>
Before you start
Saucepan | Kettle boiled | Colander or sieve | Garlic crush or microplane | Baking or casserole dish with low sides
Infuse the cream
- Pour the cream into a small saucepan with the thyme sprigs and bay. Bring to a gentle simmer and simmer for 3-4 minutes then switch off the heat. Set aside to infuse the cream
For the hazelnut breadcrumbs
- Pop the hazelnuts on a baking tray and roast in the oven for about 8 minutes until golden and smelling delicious
- Pick the thyme leaves from the stalk
- Once the hazelnuts have cooled, finely chop them
- In a small pan over medium heat, toast the breadcrumbs. Once golden brown, stir through thyme leaves and chopped hazelnuts
For the sprouts
- Bring a large pot of salted water to the boil. Once boiling, add the sprouts and simmer for 3 minutes to soften them. Drain and allow to steam dry for at least 5 minutes
For the gratin
- Wash and slice the leeks into rounds then peel and crush the garlic
- In a large frying pan over medium to high heat, melt the butter. Once foaming, add the leeks and a pinch of salt and saute, stirring often, for about 4 minutes until soft. Add the crushed garlic, and cook for a further minute. Add the sprouts and stir well so that the vegetables are completely combined. Remove from the heat
Bake and serve!
- Preheat the oven to 200*C fan setting
- Tip the brussel sprouts and leeks into a high sided baking dish. Fish out the thyme and bay from the cream and stir through the nutmeg. Pour the cream over the brussels and leeks. Bake in the hot oven for 10 minutes, until golden on the top and bubbling round the sides
- Remove from the oven and sprinkle with the prepared breadcrumbs. Serve immediately