topBanner
Sprout Gratin

Sprout Gratin

with Bacon and Crunchy Hazelnut Crumb

Read more

Not even the most passionate sprout-hater could resist our Brussels Sprout Gratin. Salty bacon cuts through the more subtle flavours, while hazelnut, with its buttery and sweet taste, makes this a deliciously festive dish.

Allergens:MilkNutsEggGluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time60 minutes
Difficulty levelMedium
Ingredients
serving amount
4
6
8
10
Ingredientsarrow down iconarrow down icon
serving amount
4
6
8
10

400 grams

Brussels Sprouts

60 grams

Bacon Lardons

150 grams

Creme Fraiche

(ContainsMilk)

15 grams

Chicken Stock Paste

2 unit(s)

Shallot

40 grams

Hazelnuts

(ContainsNuts)

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

25 grams

Panko Breadcrumbs

(ContainsGluten)

Not included in your delivery

2 tbsp

Olive Oil

50 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)5838 kJ
Energy (kcal)1395 kcal
Fat115.0 g
of which saturates38.0 g
Carbohydrate58 g
of which sugars23.0 g
Protein53 g
Salt5.64 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructions
Instructionsarrow up iconarrow up icon
1

Chop any tough bottoms off the brussels sprouts, cut each sprout in half through the root and then in half again to make quarters. Halve, peel and thinly slice the shallot. Roughly chop the hazelnuts.

2

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the lardons to the pan and fry until golden, 4-5 mins. Important: Cook the lardons thoroughly. Reduce the heat, then stir in the shallot, Brussel Sprouts and hazelnuts. Add a pinch of salt and cook until the shallots are soft and the sprouts are tender, 4-5 mins, stirring occasionally.

3

In the meantime, combine the grated Italian style hard cheese and panko breadcrumbs in a small bowl and season with salt and pepper. Add the oil for the crumb (see ingredients for amount) and mix together well, until all the crumbs are coated in the oil.

4

When the shallot and sprouts have softened, add the creme fraiche, chicken stock paste and water (see ingredients for amount) to the pan and mix well. Bring to the boil, then transfer the creamy sprouts into an ovenproof dish and sprinkle over the cheesy breadcrumbs. Pop on the top shelf of the oven and cook until golden all over, 10 -15 mins. Remove from the oven and set to one side to cool. Then cover and pop it into the fridge ready to be reheated on the big day.