BRUSSELS SPROUTS GRATIN Recipe

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BRUSSELS SPROUTS GRATIN
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Ingredients
19
Count
Nutrition
418
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. To make the gratin topping: In a small mixing bowl, combine the breadcrumbs, butter, parsley, lemon zest, gruyere, and salt and pepper to taste. Toss lightly, set aside.
  2. Sprouts: Pre-heat the oven to 200°C Make a pouch with a sheet of aluminium foil that has been folded in half.
  3. Place the garlic and 2 tablespoons of olive oil into the pouch and fold the sides over to seal. Roast in the oven for 15 minutes. Remove and let cool. Press the garlic from the peels and set the garlic flesh aside.
  4. In a medium bowl, toss the sprouts with remaining olive oil, 1 teaspoon of salt, and a quarter teaspoon of black pepper.
  5. Place the sprouts in a baking tray that can hold them in a single layer. Roast in a 200C oven until browned and they can be pierced by a fork with a little resistance, about 10 minutes. Set aside.
  6. Heat a frying pan over medium heat. Add the shallots and bacon, stirring frequently until the bacon is rendered and the shallots begin to caramelise, about 4 minutes. Add the roasted garlic flesh and remaining lemon zest.
  7. Deglaze the pan with the lemon juice. Stir and remove from heat.
  8. Toss this mixture with the brussels sprouts.
  9. To make the mornay sauce: In a large saucepan, melt the butter. Add the flour to make a roux and cook until it smells toasted and the colour is a light brown.
  10. Add the thyme and cream, stirring vigorously to avoid lumps. Heat to a simmer, stirring continuously, about 2 minutes. Remove from the heat and pour the sauce through a strainer, removing the thyme.
  11. Return the sauce to the saucepan and add the gruyere and parmesan. Stir until the cheese has melted. Season with half a teaspoon of salt and a dash of freshly ground black pepper.
  12. Pile the sprouts into either a single gratin dish, or several small dishes.
  13. Pour the mornay sauce over the sprouts and sprinkle the breadcrumb mixture over the top.
  14. Cover loosely with a sheet of foil and bake until bubbling, 15 minutes. Remove the foil and cook another 5 minutes until the top is nicely browned. Remove from the oven and let rest for 10 minutes. Serve warm.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 418.41 Kcal (1752 kJ)
Calories from fat 239.87 Kcal
% Daily Value*
Total Fat 26.65g 41%
Cholesterol 49.87mg 17%
Sodium 925.83mg 39%
Potassium 819.39mg 17%
Total Carbs 34g 11%
Sugars 10.91g 44%
Dietary Fiber 7.34g 29%
Protein 15.24g 30%
Vitamin C 87.3mg 146%
Iron 2.4mg 13%
Calcium 304.2mg 30%
Amount Per 100 g
Calories 133.69 Kcal (560 kJ)
Calories from fat 76.65 Kcal
% Daily Value*
Total Fat 8.52g 41%
Cholesterol 15.94mg 17%
Sodium 295.83mg 39%
Potassium 261.82mg 17%
Total Carbs 10.86g 11%
Sugars 3.49g 44%
Dietary Fiber 2.34g 29%
Protein 4.87g 30%
Vitamin C 27.9mg 146%
Iron 0.8mg 13%
Calcium 97.2mg 30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.8
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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