Brussels Sprouts Gratin With Walnut Crumble Recipe

Serve Brussels sprouts gratin with a crunchy walnut crumble and a creamy bechamel sauce. Annabelle Randles, recipe developer, adds wholegrain mustard to the sauce for a tangy tanginess without overpowering the dish.

½ teaspoon salt, plus more to taste 1 pound Brussels sprouts, trimmed ½ stick butter ¼ cup all-purpose flour 2 cups milk ¼ teaspoon grated nutmeg 1 garlic clove, grated 1 tablespoon wholegrain mustard 1 cup freshly grated cheddar cheese pepper, to taste ½ cup panko breadcrumbs ½ cup freshly grated Parmesan ½ cup chopped walnuts 1 teaspoon dried thyme

Ingredient

Direction

Once the water reaches a boil, add a half teaspoon of salt and continue cooking the Brussels sprouts for six to eight minutes.

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In the meantime, ensure that the béchamel is prepared. To melt the butter, place it in a small saucepan and heat it over medium heat. 

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2

Continuously whisking, incorporate the flour into the mixture. Cook for approximately two minutes, or until the flour turns a golden color.

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3

Reduce the heat to medium low and whisk the sauce for approximately five to ten minutes, or until it reaches the desired consistency.

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4

It is time to remove the pan from the heat. Combine the mustard and grated cheddar cheese by stirring them together. 

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5

Salt and pepper should be added after the cheese has melted properly. Make room for it. Preheat the oven to 400 degrees Fahrenheit. 

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6

Put the breadcrumbs, Parmesan, walnuts, and thyme into a mixing bowl. This will be the beginning of the walnut crumble. 

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7

In a baking dish that is oven-safe and measures 9 inches by 9 inches, place the Brussels sprouts. 

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8

Spread walnut crumble on top. Bake the gratin 20–25 minutes until golden. Rest outside the oven for 5 minutes before serving.

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9

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