Sprout, leek and hazelnut gratin with mature cheddar recipe
Lee Westcott likes his gratin with a good quality cheddar cheese and hazelnuts for a fancy, festive twist.
Created by Lee Westcott for Davidstow®
Ingredients
- 500 g brussel sprouts
- 60 g blanched hazelnuts
- 50 g butter
- 50 g flour
- 400 g full fat milk
- 50 g white wine
- 100 g Mature cheddar, grated
- 150 g white leek sliced (discard the green part)
- 20 g chopped sage
- 30 g chopped parsley
- 50 g breadcrumbs
- 1 Fine salt and white pepper (to taste)
- 17.6 oz brussel sprouts
- 2.1 oz blanched hazelnuts
- 1.8 oz butter
- 1.8 oz flour
- 14.1 oz full fat milk
- 1.8 oz white wine
- 3.5 oz Mature cheddar, grated
- 5.3 oz white leek sliced (discard the green part)
- 0.7 oz chopped sage
- 1.1 oz chopped parsley
- 1.8 oz breadcrumbs
- 1 Fine salt and white pepper (to taste)
- 17.6 oz brussel sprouts
- 2.1 oz blanched hazelnuts
- 1.8 oz butter
- 1.8 oz flour
- 14.1 oz full fat milk
- 1.8 oz white wine
- 3.5 oz Mature cheddar, grated
- 5.3 oz white leek sliced (discard the green part)
- 0.7 oz chopped sage
- 1.1 oz chopped parsley
- 1.8 oz breadcrumbs
- 1 Fine salt and white pepper (to taste)
Details
- Cuisine: British
- Recipe Type: Side
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 26 mins
- Serves: 4
Step-by-step
- Preheat a fan assisted oven to 170°C.
- Quarter the brussel sprouts and cook in boiling salted water for 1 minute. Plunge them into ice water to retain their colour and to stop them cooking.
- Once cool, drain them well and roast in a frying pan with butter until they are lightly roasted and golden brown.
- Toast the hazelnuts in the oven for 2-3 minutes. Allow to cool. Now crush these roughly.
- Melt the butter in a saucepan. Stir in the flour and cook for 2 minutes.
- Remove the pan from the heat add the white wine. Cook this out for 1-2 minutes, stirring well.
- Now gradually add the milk, stirring continuously to ensure you get a smooth sauce.
- Return to the heat and simmer very gently, stirring continuously. Simmer for 8-10 minutes.
- Remove from the heat, add the grated cheese and stir in well. Season with salt and white pepper.
- Sweat off leeks without colour, add brussel sprout quarters, mix together and remove from the heat.
- Add crushed roasted hazelnuts and chopped herbs.
- Place the mixture into a small gratin or earthenware dish. Now pour over the warm cheese sauce.
- Sprinkle over breadcrumbs and some more finely grated mature cheddar.
- Bake for 6-8 minutes until golden brown.
Some more gratin recipes you might like:
Aubergine, courgette and basil gratin
Fennel, asparagus and chard gratin recipe
Jansson's temptation - Swedish anchovy and potato gratin recipe
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