serves 2-4
Not normally a fan of sprouts? Prepare to have your mind changed and your tastebuds delighted with this fantastically festive bacon and sprout gratin.
Allergens
Utensils
Tags
Brussels Sprouts
500 grams
Irish Bacon Lardons
100 grams
Creme Fraiche
110 grams
Chicken Stock
1 sachet(s)
Grated Italian Style Hard Cheese
40 grams
Breadcrumbs
1 pack(s)
Oil
1 tbsp
Flour
1 tbsp
Salt
to taste
Pepper
to taste
Water
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Trim the sprouts and halve through the root.
- Place a pan over medium-high heat with a drizzle of oil.
- Fry sprouts and bacon until starting to brown, 3-4 mins. IMPORTANT: Wash hands and equipment after handling raw meat.
- Meanwhile, combine the cheese and breadcrumbs in a bowl then season with salt and pepper. Add 1 tbsp oil and mix until well combined.
- Add a splash of water to the sprouts and cover the pan with a lid.
- Cook until sprouts are tender, 4-5 mins.
- Add 1 tbsp flour and mix well.
- Stir in creme fraiche, stock and 100ml water.
- Bring to a boil until you reach the consistency of a bechamel. Add a splash of water if the sauce becomes too thick.
- Transfer to an oven dish and sprinkle over the cheesy breadcrumbs.
- Pop onto the top shelf of the oven and bake until golden, 10 -15 mins.
- Remove from the oven and set aside to cool before serving, 10-20 mins.
2474
kJ
Energy (kJ)
591
kcal
Energy (kcal)
42.4
g
Fat
17.6
g
of which saturates
26.2
g
Carbohydrate
9.4
g
of which sugars
10.6
g
Dietary Fiber
30
g
Protein
14
mg
Cholesterol
17.77
g
Salt
