SHERRIED SPROUT & SAVOY GRATIN
Preheat oven Electric 200 C/Fan 180 C, Gas 6
Servings: 4 people
Equipment
- casserole dish
- chopping board & sharp knife
- colander
- saucepan
- grater
- mixing bowl
- balloon whisk
Ingredients
- 1 large savoy cabbage
- 400 g Brussels sprouts
- 3 tbsp oil
- 2 cloves garlic
- 4 thyme sprigs
- 75 g butter
- 75 pl flour
- 180 ml sherry
- 600 ml milk
- 300 ml double cream
- Nutmeg
- 60 g breadcrumbs
- 60 g hard cheese
- Salt & Pepper
Instructions
- Cut cabbage into wedges
- Trim sprouts
- Chop garlic
- Toast bread and make into crumbs
- Toss the cabbage and sprouts in the oil, garlic and thyme
- Season
- Tip into casserole and roast for 25 mins
- Melt butter in saucepan
- Stir in flour and cook for 2 mins
- Whisk in sherry, followed by milk and cream
- Return to heat and stir continuously until smooth and thick
- Add some nutmeg
- Season well
- Mix the breadcrumbs and cheese together
- Take sprouts and cabbage from oven
- Pour over sauce
- Top with crumbs and cheese
- Brown under grill for about 10 mins until golden and bubbling