Brussels Sprout and Spinach Gratin
Brussels Sprout and Spinach Gratin

Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, brussels sprout and spinach gratin. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

This hearty gratin can be made several hours in advance, then baked just before serving. Be sure to squeeze out as much of the spinach liquid as possible Dijon mustard into Brussels sprouts in bowl. Grind bread cubes in food processor until reduced to.

Brussels Sprout and Spinach Gratin is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Brussels Sprout and Spinach Gratin is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook brussels sprout and spinach gratin using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Brussels Sprout and Spinach Gratin:
  1. Get 10 Brussels sprouts
  2. Get 1 bunch Spinach
  3. Prepare 100 grams Penne
  4. Make ready 5 slice Bacon
  5. Take 2 Boiled eggs
  6. Take 1 can White Sauce
  7. Take 100 ml Milk
  8. Make ready 1 Consomme soup stock cube
  9. Prepare 1 Cheese
  10. Get 1 Salt and pepper

Drain the Brussels sprouts and coarsely chop. Transfer to the prepared baking dish and toss with the red pepper flakes, and salt and pepper to taste Pour the cream on top, sprinkle with the cheese and breadcrumbs and dot with the butter pieces. I have a favorite Brussels sprouts recipe that uses pecans and lemon juice but tried this one instead. I tweaked it a bit by adding carrots which I boiled with the sprouts, for color and because I like them!

Instructions to make Brussels Sprout and Spinach Gratin:
  1. Cut the Brussels sprouts in half. Wash the spinach well, and cut into 4 cm lengths. Cut the bacon into 3 cm wide strips.
  2. Boil the penne according to the instructions on the package. When there is 1 minute left, add the Brussels sprouts, and boil together.
  3. Pour the canned white sauce into a bowl. Crush the consomme soup stock cube, and add to the bowl with the milk. Mix well with a whisk.
  4. Heat 1 tablespoon of butter (or vegetable oil) in a frying pan, stir-fry the bacon and spinach, then sprinkle with salt and pepper.
  5. Mix the white sauce, penne, Brussels sprouts, stir-fried spinach, and bacon, then put into a gratin dish.
  6. Top with sliced boiled eggs, and plenty of cheese, then bake in the oven for 12 - 13 minutes at 230℃.

How to make brussels sprouts gratin. Creamy Brussels Sprout and Shallot Dip. Spinach and artichoke — we're over you! This brussels sprouts gratin is heaven in a dish! It's super flavorful, delicious and comes together to create a fabulous side dish for Thanksgiving or The photos are not going to do this brussels sprouts gratin justice.

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