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Brussel Sprouts Gratin

Here’s an alternative recipe for that Christmas veggie we all love to hate.


1kg Brussel sprouts (outer leaves and stems removed), 2 tablespoons unsalted butter (cut into small pieces), 1 medium onion (sliced), 1 clove of garlic (pureed), ½ sprig of fresh thyme leaves, ½ cup double cream, ¾ cup milk, 1 ½ cup grated Gruyère cheese, ¼ tsp smoked sea salt, ¼ tsp freshly ground black pepper, ½ tsp fehmalee’s kitchen flavour enhancer, pinch of ground nutmeg, 1tbs flour


Preheat the oven to 180C. Bring a large pot of salted water to a boil. Add the Brussel sprouts and cook until just tender, 4 to 6 minutes. Drain and set aside. Add butter to a pan and melt on medium heat. Add the onions, garlic and gently cook until softened. Add the flour to the butter onion mixture to make a roux, whisk for 1 to 2 minutes.Pour the double cream and milk in pan and stir with a wooden spoon until the roux is incorporated into the milk.Cook over medium low heat for several minutes, stirring, until the sauce thickens and coats the back of your spoon. Add the fresh thyme, nutmeg, salt , pepper and flavour enhancer then stir to combine. Add 1 cup of grated Gruyere cheese into the white sauce and stir until the cheese has melted . Taste sauce to see if it’s to your liking. Coarsely chop Brussel sprouts leaving a few halved and add to the white sauce. Transfer the cheesy sprouts to a greased gratin dish and top with remaining cheese. Bake for 25 minutes until the gratin is lightly browned and bubbly. Remove from oven and let sit for 10 minutes before serving.


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