Creamy brussels sprout gratin with walnuts

Name: Creamy brussels sprout gratin with walnuts
Yield: Serves 6-8 as a side
Cuisine: French recipes
Ingredients: 300g brussels sprouts; 200ml double cream; 40ml dry white wine; 1 small garlic clove, chopped; Grating of fresh nutmeg; 30g gruyère, grated, or vegetarian alternative; 30g shelled walnuts, crushed; 2 tbsp breadcrumbs; Extra-virgin olive oil for drizzling

Easy
December 2013

Easy
December 2013

Serves 6-8 as a side
Takes 10 min to make, 20-25 min to cook

This brussels sprout recipe, made with white wine and garlic, is guaranteed to convert even the most fervent sprout resisters into fans.

Vegetarian recipes

Nutrition: per serving

Calories: 210kcals
Fat: 19.3g (9.8g saturated)
Protein: 3.8g
Carbohydrates: 4.7g (1.8g sugars)
Fibre: 2.4g
Salt: 0.3g

Nutrition: per serving

Calories: 210kcals
Fat: 19.3g (9.8g saturated)
Protein: 3.8g
Carbohydrates: 4.7g (1.8g sugars)
Fibre: 2.4g
Salt: 0.3g

For 8 servings

Save recipe

Save recipe Print

Ingredients

300g brussels sprouts
200ml double cream
40ml dry white wine
1 small garlic clove, chopped
Grating of fresh nutmeg
30g gruyère, grated, or vegetarian alternative
30g shelled walnuts, crushed
2 tbsp breadcrumbs
Extra-virgin olive oil for drizzling

300g brussels sprouts
200ml double cream
40ml dry white wine
1 small garlic clove, chopped
Grating of fresh nutmeg
30g gruyère, grated, or vegetarian alternative
30g shelled walnuts, crushed
2 tbsp breadcrumbs
Extra-virgin olive oil for drizzling

Method

Preheat the oven to 200°C/fan180°C/ gas 6. Halve the sprouts and lay them, cut-side up, in a 20cm x 20cm shallow ovenproof dish. In a small bowl, mix the cream with the wine, garlic and nutmeg, season generously, then pour over the sprouts so just their tops are showing.
Mix together the grated gruyère, walnuts and breadcrumbs, season, then sprinkle over the sprouts. Drizzle over a little olive oil, put the dish in the oven and cook for 20-25 minutes until golden and bubbling.

Method

Preheat the oven to 200°C/fan180°C/ gas 6. Halve the sprouts and lay them, cut-side up, in a 20cm x 20cm shallow ovenproof dish. In a small bowl, mix the cream with the wine, garlic and nutmeg, season generously, then pour over the sprouts so just their tops are showing.
Mix together the grated gruyère, walnuts and breadcrumbs, season, then sprinkle over the sprouts. Drizzle over a little olive oil, put the dish in the oven and cook for 20-25 minutes until golden and bubbling.

delicious. tips

Water from the sprouts can leak out and mix with the cream in this recipe, creating a thin sauce. For a thicker gratin, blanch the sprouts in boiling water for 2 minutes, slice, squeeze out excess liquid, then dry on kitchen paper before baking.

Fancy getting a copy in print?

Subscribe to our magazine