Brussels Sprouts Gratin

Brussels Sprouts Gratin

Tiano di cavolini

By
From
Vegetables
Serves
6
Photographer
Laura Edwards

Brussels sprouts are not used that much in Italy but do appear occasionally in the northern regions. They eat a lot of cabbage there, and Brussels, of course, belong to the same Brassica family. I think they are the shoot vegetable ‘par excellence’.

Ingredients

Quantity Ingredient
600g brussels sprouts, well trimmed
salt
freshly ground black pepper

Cheese sauce

Quantity Ingredient
50g unsalted butter
25g plain flour
500ml milk, warmed
freshly grated nutmeg
100g fontina cheese, freshly grated
70g parmesan, freshly grated

Method

  1. Cook the Brussels sprouts in salted water until nearly soft, about 4 minutes. Drain.
  2. Preheat the oven to 180°C.
  3. Make the cheese sauce. Melt the butter in a medium pan, then add the flour. Stir until the flour has amalgamated with the butter. Now start adding the milk gradually, stirring all the time. Bring to the boil, still stirring, to avoid lumps forming. When thick, add some nutmeg and pepper, all the Fontina, and 50g of the Parmesan. Stir to a smooth sauce. Taste for salt, though you shouldn’t need it.
  4. Put the cooked and drained sprouts into an ovenproof dish, and pour the cheese sauce over them. Sprinkle with the remaining Parmesan. Bake in the preheated oven for 20 minutes, and serve as an accompaniment to meat or fish, or as a first course.
Tags:
Carluccio
vegetables
vegetarian
Italian
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