Great way to waste one ingredient. This is actually just a fantastic Brussels sprouts and speck gratin and a few among my favorites. If you should be concerned regarding the nutrient value of a few of these dishes, avoid being. Even though it could possibly be lower in calories, even though you aren't obtaining much nutrient value from itwon't maintain you, and you're going to only wind up hungry once all over once more and eating a lot more energy than you otherwise would have. Nutrition facts labels tell you what's in the meals you consume. This makes it possible to determine whether you are in possession of a healthy and balanced diet plan. Each and every single recipe we share needs to have an ingredient label. Some recipes provide nutritional actuality details. The ingredient label lists the exact amount inside the field below. They're listed per serving as a percentage of the daily value.

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How to make Brussels sprouts and speck gratin

Yield = 6
Prep time: 0:15
Cook time: 0:55
Total time: 1:10

Ingredients

  • 500g brussels sprouts, trimmed, halved
  • 150g speck, rind removed, cut into batons
  • 300ml double cream
  • 75g (3/4 cup) coarsely grated gruyere
  • 70g (1 cup) coarse fresh breadcrumbs, made from day-old crusty bread

Method

  • Step 1 Preheat the oven to 200C/180C fan forced. Cook brussels sprouts in a saucepan of boiling water for 3 minutes or until tender-crisp. Drain. Rinse under cold water. Pat dry with paper towel.
  • Step 2 Cook speck in a non-stick frying pan over medium-high heat, stirring often, for 7 minutes or until crisp. Set aside.
  • Step 3 Spray a 28cm oval ovenproof baking dish with oil. Arrange the brussels sprouts and speck in prepared dish. Pour over the cream. Season. Sprinkle over the cheese and cover the top evenly with breadcrumbs. Spray with oil. Bake for 45 minutes or until breadcrumbs are golden and the cream reduced.