Brussels Sprout and Spinach Gratin
Brussels Sprout and Spinach Gratin

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, brussels sprout and spinach gratin. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Brussels Sprout and Spinach Gratin is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Brussels Sprout and Spinach Gratin is something which I’ve loved my entire life. They are nice and they look wonderful.

Brussels Sprouts Gratin are roasted until crisp, then topped with a light cheese sauce made with Gruyere and Parmesan - the perfect Holiday dish! Add the brussels sprouts and season with salt and pepper. This hearty gratin can be made several hours in advance, then baked just before serving.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook brussels sprout and spinach gratin using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Brussels Sprout and Spinach Gratin:
  1. Make ready 10 Brussels sprouts
  2. Make ready 1 bunch Spinach
  3. Take 100 grams Penne
  4. Take 5 slice Bacon
  5. Make ready 2 Boiled eggs
  6. Take 1 can White Sauce
  7. Make ready 100 ml Milk
  8. Make ready 1 Consomme soup stock cube
  9. Get 1 Cheese
  10. Take 1 Salt and pepper

Drain a colander, shaking to drain thoroughly. Stir in the garlic; lay the spinach on top to wilt. (It will quickly oblige.) Stir it in, along with the drained potatoes and sprouts, the remaining ¾ teaspoon salt, a generous amount. Brussels sprouts blanched and baked in a cheesy white sauce with pancetta and gruyere. Transfer the cheesy Brussels sprouts into the casserole or gratin dish.

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

This brussels sprouts gratin is heaven in a dish! It's super flavorful, delicious and comes together to create a fabulous side dish for Thanksgiving or The photos are not going to do this brussels sprouts gratin justice. But we're going to flavor town today. This recipe blends roasted brussels sprouts with a silky mornay sauce featuring Gruyère. A panko topping with lemon zest adds crunch and zing.

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