Brussels sprout gratin

Brussels sprout gratin
prep: 5 minutes
cook: 25 minutes
serving: 4

Nutrition Facts

each serving
KCal 156
Carbs 13.8g
fiber 5.4g
Protein 10.3g
Fat 5.5g
Saturates 2.5g
Sugars 8.1g
Salt 0.4g
Fruit/Veg Portion 1

Ingredients

all 10 types
  1. 1 tsp olive oil
  2. 1 onion, chopped
  3. 1 tbsp plain flour
  4. good pinch white pepper
  5. 1 tsp wholegrain mustard
  6. 300ml skimmed milk
  7. 30g reduced-fat mature Cheddar
  8. 20g Parmesan
  9. 300g Brussels sprouts
  10. 1 tbsp wholemeal breadcrumbs

Directions

4 steps in total
Step 1

Preheat the oven to 180°C/gas 4. Heat the olive oil in a pan, add the onion and cook for 4 minutes until softened, not browned.

Step 2

Add the plain flour to coat the onion, mix in a good pinch of white pepper and the wholegrain mustard. Slowly stir in the milk until it thickens.

Step 3

Add half the Cheddar and half the Parmesan, stirring for 2–3 minutes until melted. Meanwhile, boil the sprouts in boiling water for 7–8 minutes.

Step 4

Drain, place in an ovenproof dish, pour over the sauce, and top with wholemeal breadcrumbs and remaining Cheddar and Parmesan. Bake for 12–15 minutes, until golden brown on top.

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