Gratin of Brussels Sprouts
Gratin of Brussels Sprouts

Ingredients

Method

  • 900g trimmed sprouts
  • 20g butter
  • 4 tsp oil
  • 150g bacon lardons or pancetta
  • 20g flaked almonds
  • 400g heavy cream
  • 2.5 tsp lemon juice
  • 5 tbsp white breadcrumbs
  • 4 tbsp grated parmesan
  • Salt and pepper
  • Preheat the oven to 200C. Boil the sprouts in salted water for 5 mins, then drain, allow to cool slightly, and cut in half. Place the butter and oil in a frying pan, then fry the bacon lardons and almonds for 4 mins or until lightly coloured. Add the sprouts, and fry for 3 mins more.
  • Pour in the cream, and bring it all to a boil. Simmer for 3 mins, season well, and add the lemon juice before transferring to a gratin dish. Cover the top with a sprinkling of mixed breadcrumbs and parmesan, and bake in the oven for 20 mins. Serve as a delicious side to white meat, fish, or veggie dishes.
30 mins
8 serving
This recipe pairs perfectly with the Vino Intrepido 'Straight Jakot' Friulano 2020 from Mornington Peninsula, Australia.

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