Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, brussels sprout and spinach gratin. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Brussels Sprouts Gratin are roasted until crisp, then topped with a light cheese sauce made with Gruyere and Parmesan - the perfect Holiday dish! Add the brussels sprouts and season with salt and pepper. Spray more olive oil over the brussels and place in the lower third of the oven.
Brussels Sprout and Spinach Gratin is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Brussels Sprout and Spinach Gratin is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. 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:
- Prepare 10 Brussels sprouts
- Take 1 bunch Spinach
- Prepare 100 grams Penne
- Get 5 slice Bacon
- Make ready 2 Boiled eggs
- Make ready 1 can White Sauce
- Prepare 100 ml Milk
- Get 1 Consomme soup stock cube
- Prepare 1 Cheese
- Take 1 Salt and pepper
Drain a colander, shaking to drain thoroughly. Stir in the garlic; lay the spinach on top to wilt. (It will quickly oblige.) Stir it in, along with the drained potatoes and sprouts, the remaining ¾ teaspoon salt, a generous amount. 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!
Steps to make Brussels Sprout and Spinach Gratin:
- Cut the Brussels sprouts in half. Wash the spinach well, and cut into 4 cm lengths. Cut the bacon into 3 cm wide strips.
- Boil the penne according to the instructions on the package. When there is 1 minute left, add the Brussels sprouts, and boil together.
- 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.
- Heat 1 tablespoon of butter (or vegetable oil) in a frying pan, stir-fry the bacon and spinach, then sprinkle with salt and pepper.
- Mix the white sauce, penne, Brussels sprouts, stir-fried spinach, and bacon, then put into a gratin dish.
- 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. Brussels Sprouts and Potato Gratin (to be specific) which just so happens to be perfect for both Thanksgiving and Christmas. If you try making this Brussels Sprout and Potato Gratin Recipe, please leave me a comment and let me know! I always love to read your thoughts and feedback! This brussels sprouts gratin is heaven in a dish!
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