Brussels Sprout Gratin

    40 minutes

    This dish is substantial enough to be served on its own but is also good as an accompaniment to a main meat dinner.

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    Serves: 4 

    • 750g Brussels sprouts, trimmed
    • 4 thick rashers bacon, rind removed, coarsely diced
    • 60g butter
    • 1/2 cup whole blanched almonds
    • 500g chestnuts, cooked and shelled
    • 175g seedless red grapes
    • salt and freshly ground black pepper
    • 1 cup soft white breadcrumbs
    • 2/3 cup freshly grated Parmesan cheese

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Steam the Brussels sprouts until just cooked. Meanwhile, cook the bacon in a frying pan, without any fat, until crisp and brown. Remove from the frying pan and keep warm.
    2. Melt the butter in the same pan and cook the almonds and chestnuts until golden brown. Add the bacon and grapes, cook for a few minutes until heated through, then season well. Transfer the bacon and grape mixture to a warm, flameproof dish.
    3. Add the steamed Brussels sprouts to the dish and mix well. Mix the breadcrumbs with the Parmesan cheese and sprinkle evenly over the sprouts.
    4. Place the dish under a hot grill and cook for 2–3 minutes, or until crisp and golden brown. Serve immediately.

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