This creamy gratin is the prefect way to hide the brussels sprouts from the kids!
500g brussels sprouts, trimmed and quartered lengthwise through core
½ head cauliflower, trimmed and cut into small florets
2¾ cups cream
3 shallots, chopped
1 tablespoon fresh sage, chopped
salt and freshly ground black pepper
1½ tbsp olive oil
½ cup plain dry breadcrumbs
½ cup pine nuts, lightly toasted
2 tbsp fresh parsley
2 cups grated Parmesan
- Preheat the oven to 180°C and butter a rectangular baking dish. Fill a large bowl with ice and cold water.
- Cook the brussels sprouts in large pot of generously salted boiling water for 2 minutes. Add the cauliflower to the same pot and cook for a further 3 minutes until the vegetables are crisp-tender. Drain and transfer to the bowl of ice water to cool. Once cooled, drain well.
- Combine the cream, shallots and sage in a large pan and bring to the boil. Reduce the heat and simmer until the mixture is reduced to approximately 2½ cups, about 10 minutes. Season with salt. Remove from the heat to cool a little.
- Heat the oil in large non-stick frypan over a medium heat. Add the breadcrumbs and cook, stirring, until they begin to brown, about 2 minutes. Transfer to a bowl to cool. Stir in the pine nuts and parsley. Season with salt and pepper to taste.
- Arrange half of the vegetables in the prepared dish. Sprinkle over salt, pepper and half of the Parmesan. Arrange the remaining vegetables evenly on top, then sprinkle with the remaining Parmesan. Pour over the cream mixture.
- Cover the dish with foil. Bake the gratin in the preheated oven for 40 minutes. Remove the foil, sprinkle over the breadcrumb topping and bake uncovered for a further 15 minutes.