Brussels Sprout & Hazelnut Gratin // Thanksgiving Sides-A-Palooza!
 
 
Author:
Serves: 4-6 serves
Ingredients
  • 1 pound (450g) brussels sprouts, trimmed and halved
  • 2 tbsp butter
  • 1 heaped tbsp flour
  • 1½ cups (375ml) milk (I used full-fat milk, but any would do)
  • salt and pepper
  • pinch of ground nutmeg
  • ½ cup grated mild cheddar cheese
  • ¼ cup whole hazlenuts, chopped
Instructions
  1. Bring a large pan of water to the boil, add the brussels sprouts and cook for five minutes. Drain immediately, and rinse under cold water. Set aside.
  2. In a medium saucepan, melt the butter and then add the flour and whisk to combine.
  3. Begin adding the milk, a little bit at a time, whisking in between additions and waiting for each portion of milk to be completely absorbed before adding more.
  4. Once all the milk is in, bring the sauce to the boil and turn off the heat. It should be the consistency of custard. Season the sauce with a pinch of salt and some pepper, and a pinch of ground nutmeg.
  5. Finally, add in the grated cheese and stir gently until the cheese is melted.
  6. Place the brussels sprouts into a small rectangular dish or a pie pan, reserving a few halves for the top, and pour over the cheese sauce scatter on the hazelnuts, do the top with the reserved sprouts and bake for 20 minutes at 200C/400F or until golden and bubbling.
  7. NOTE: If you want to make this ahead of time, let the cheese sauce cool , then assemble the dish completely, wrap it in plastic and store in the fridge. On the day you want to eat, take it straight out of the fridge, unwrap and throw in the oven for 25 minutes or until golden and bubbling.
Recipe by The Sugar Hit at http://www.thesugarhit.com/dev/2014/11/brussles-sprout-and-hazelnut-gratin-recipe.html