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CREAMY BRUSSELS SPROUT GRATIN
January 26, 2024
Serves
Total Time
No Christmas dinner would be complete without the requisite Brussels sprouts! Here’s an option from Trewithen Dairy to elevate the humble sprout to a stunning addition to your festive table, swathed in a rich and velvety sauce of Cornish clotted cream, gouda cheese and a generous twang of mustard.
CREAMY BRUSSELS SPROUT GRATIN
Serves: 6 Prep Time: 1 hrMethod
Step 1
Preheat oven to 200c. Blanch the halved Brussels spouts in salted boiling water for two minutes then remove from the heat and drain immediately in a colander. Set aside.
Step 2
Melt the butter in a saucepan or ovenproof shallow dish over a medium heat. Saute the onions gently for five minutes. Stir through the anchovies and cook through for another couple of minutes before tipping in the blanched and drained sprouts.
Step 3
Pour in the stock and bring to the boil while stirring continuously. Reduce the heat, add the clotted cream, cheese, vinegar, mustard and nutmeg. Season generously to taste. Tip the mixture into a shallow ovenproof dish, cover with foil and bake for 25 minutes.
Step 4
In the meantime, put the bread, cheese and sage leaves in a food processor and pulse until you have breadcrumbs.
Step 5
Remove the foil, tip the breadcrumb mixture over the top, and return to the oven for a further 15-20 minutes or until bubbling and golden crispy on top.
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Ingredients
20g Trewithen Dairy salted butter
600g Brussels sprouts, halved and outer leaves discarded if necessary
1 onion, sliced
3 anchovy fillets, drained and chopped
120g Trewithen Dairy Cornish clotted cream
100g gouda, grated (can be substituted with gruyere, parmesan, or a good cheddar)
300g chicken stock (or veg stock)
1 tbsp red wine vinegar
2 tsp Dijon mustard
1/2 tsp dried nutmeg
For the breadcrumbs
2 slices of stale bread
20g gouda
6-8 sage leaves
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