Brussels Sprout And Cauliflower Gratin Recipe

Name: Brussels Sprout And Cauliflower Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb Brussels sprouts, halved; 1/2 head cauliflower, cut into florets; 3 tbsp butter; 1 None small leek, finely sliced; 1/2 tbsp all-purpose flour; 2 cups milk; 2 oz Parmesan cheese, grated; 1 None lemon, zested; 2/3 cup fresh breadcrumbs; None None fresh chives, snipped, to serve

Servings: persons

1 lb Brussels sprouts, halved
1/2 head cauliflower, cut into florets
3 tbsp butter
1 None small leek, finely sliced
1/2 tbsp all-purpose flour
2 cups milk
2 oz Parmesan cheese, grated
1 None lemon, zested
2/3 cup fresh breadcrumbs
None None fresh chives, snipped, to serve

1
Preheat oven to 350u00b0F.
2
Blanch Brussels sprouts and cauliflower in boiling salted water for 4-5 mins, until almost tender. Drain.
3
Meanwhile, melt butter in a saucepan over medium heat. Saute leek for 3-4 mins, until tender. Add flour and cook for 1 min. Gradually whisk in milk, stirring constantly, until smooth. Cook until sauce boils and thickens. Simmer for 3 mins. Add 1 oz cheese and lemon zest. Season.
4
Arrange Brussels sprouts and cauliflower in a large baking dish. Pour sauce over top. Sprinkle with breadcrumbs and remaining cheese. Bake for 35-40 mins, until golden and vegetables are tender.
5
Sprinkle with chives to serve.

309

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb Brussels sprouts, halved, 1/2 head cauliflower, cut into florets, 3 tbsp butter, 1 None small leek, finely sliced, and more.

Yes, Brussels Sprout And Cauliflower Gratin falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brussels Sprout And Cauliflower Gratin

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