Brussels Sprouts Gratin with Bacon, Cream and Almonds

Blanch sprouts, sauté with bacon and almonds, simmer in cream, top with parmesan breadcrumbs, and bake until golden brown.

Side Dish Bacon Christmas Brussels Sprouts Gratin

Estimated Nutrition

Calories

340.6

kcal / serving

2724.5 kcal total

Carbs

8.8g

per serving

70.6 g total

Fat

30.4g

per serving

242.8 g total

Protein

per serving

64.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

400

Double Cream

tbsp

Parmesan Cheese

freshly grated

Fruits

2.5

tsp

Lemon Juice

GrainsCereals

5.5

tbsp

White Breadcrumbs

fresh

Meat

150

Bacon Lardons

or rindless back bacon cut into short fat strips

NutsSeeds

Flaked Almonds

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

tsp

Sunflower Oil

Vegetables

900

Brussels Sprout

trimmed

Method

Simmer sprouts in salted water for 5 minutes, drain, cool, and halve.

Sauté bacon lardons and almonds in butter and oil for 4 minutes.

Add the sprouts to the pan and sauté for 3 minutes while stirring.

Stir in the cream and boil for 4 minutes until reduced to a thick sauce.

Add lemon juice and transfer the mixture into a gratin dish.

Sprinkle a mixture of breadcrumbs and parmesan over the top.

Bake for 20 minutes until golden and bubbling.

Remove from the oven and serve warm.

Preheat the oven to 200°C.