Brussels Sprout and Spinach Gratin Recipe

Name: Brussels Sprout and Spinach Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 Brussels sprouts; 1 bunch Spinach; 100 grams Penne; 5 slice Bacon; 2 Boiled eggs; 1 can White Sauce; 100 ml Milk; 1 Consomme soup stock cube; 1 Cheese; 1 Salt and pepper

Servings: persons

1
Cut the Brussels sprouts in half.
2
Wash the spinach well, and cut into 4 cm lengths.
3
Cut the bacon into 3 cm wide strips.
4
Boil the penne according to the instructions on the package.
5
When there is 1 minute left, add the Brussels sprouts, and boil together.
6
Pour the canned white sauce into a bowl.
7
Crush the consomme soup stock cube, and add to the bowl with the milk.
8
Mix well with a whisk.
9
Heat 1 tablespoon of butter (or vegetable oil) in a frying pan, stir-fry the bacon and spinach, then sprinkle with salt and pepper.
10
Mix the white sauce, penne, Brussels sprouts, stir-fried spinach, and bacon, then put into a gratin dish.
11
Top with sliced boiled eggs, and plenty of cheese, then bake in the oven for 12 - 13 minutes at 230C.

405

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: 10 Brussels sprouts, 1 bunch Spinach, 100 grams Penne, 5 slice Bacon, and more.

Yes, Brussels Sprout and Spinach 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 Spinach Gratin

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