3 Cheese Sprout Gratin - or maybe we can call it Sproutyflower Cheese? (Chris came up with that name tee hee!) is a super-quick and easy sprout-take on cauliflower cheese.
The first speedy recipe in my series of four sprout side dishes - perfect for Thanksgiving, Christmas and whenever I spot sprouts at the shop!
The sprouts are simply roasted with a little butter, then topped with cream and lots of cheese and baked again until browned and bubbling. No need to get a pan dirty whisking up white sauce!
Make your Christmas Dinner a special one:
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- 500 g sprouts
- 2 tbsp unsalted butter
- pinch of salt and pepper
- 50 g Mozzarella cheese, grated - (use a vegetarian version if required)
- 50 g Parmesan cheese, grated - (use a vegetarian version if required)
- 100 g Mature/strong Cheddar cheese, grated - (use a vegetarian version if required)
- 200 ml double/heavy cream
- 2 tbsp freshly chopped parsley
- Preheat the oven to 200C/400F.
- Peel the outer leaves from the sprouts, and chop the ends of the stalks off. Place the sprouts in a small baking dish and dot on the butter in small pieces. Sprinkle on a pinch of salt and pepper and place in the oven for 10 minutes.
- After 10 minutes sprinkle on half of each of the cheeses. Pour over the cream, stir and sprinkle the remaining cheeses on top. Place back in the oven for 10-15 minutes until the cheese is golden and the sauce is bubbling.
- Remove from the oven. Sprinkle with chopped parsley and serve.
If you like this one then why not try some of my other Sprout Recipes with a twist, perfect to really lift that side dish for the holiday season.
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