Love em or hate em – the humble brussel sprout is packed full of body loving vitamins and fiber and let’s face it…we all need a little bit of nutrition during the festive season! This recipe takes simple sprouts to a whole new level of flavour and indulgence.
Honestly, give this recipe a whirl over the Christmas season and I guarantee – you’ll be able to win over one or two of the sprout skeptics!
Serves – 4-6
- 500g of brussel sprouts
- 2 cloves of garlic
- 2 tablespoons of olive oil
- 1 teaspoon of butter
- Sea salt and cracked black pepper
- 1 cup of breadcrumbs
- 250ml of double cream
- 150g of smoked pancetta/lardons
- ½ cup of grated gruyère cheese
- ½ cup of grated parmesan cheese
- 1 teaspoon of fresh lemon juice
- Some crushed pistachios (optional)
- Preheat the oven to 180° for fan ovens or 200° for conventional ovens.
- Prepare the sprouts by peeling the outer layer, removing the stalks and rinsing them under some cold water.
- Place the sprouts in a saucepan of cold water -bring to the boil and then simmer for 5 minutes.
- Heat the butter and oil in a large frying pan over a medium heat. Add the pancetta and sauté for a few minutes. Drain the brussel sprouts and also add them to the frying pan – sauté and stir constantly for a further 3 minutes.
- Next, add the double cream and bring to the boil – then allow to simmer for about 5 minutes, reducing the cream a little.
- Remove the sprout mix from the heat and stir in the lemon juice. Next, transfer the creamy sprout mix to an ovenproof dish and season with some salt and black pepper.
- Mix together the breadcrumbs and grated cheese in a bowl and then sprinkle over the sprout mix.
- Bake the gratin for about 20-30 minutes until golden brown.
- Serve as side dish with some crushed pistachios on top.