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 tsp olive oil
- 1 onion, chopped
- 1 tbsp plain flour
- good pinch white pepper
- 1 tsp wholegrain mustard
- 300ml skimmed milk
- 30g reduced-fat mature Cheddar
- 20g Parmesan
- 300g Brussels sprouts
- 1 tbsp wholemeal breadcrumbs
Directions
4 steps in totalStep 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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