Brussel Dotty

A community recipe by Dotty

Not tested or verified by Nigella.com

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Introduction

a Gratin using Brussel Sprouts with the help of Hugh Fearnley-Whittingstall "River Cottage Family Cookbook"

Ingredients

Serves: 4

Metric Cups

400 grams brussels sprouts
butter
2 slices bread (slightly stale)
225 millilitres full fat milk
sea salt
black pepper
3 small cream (small cartons from the coffee shop maybe)
1 pinch of Parmesan cheese (optional)

14 ounces brussels sprouts
butter
2 slices bread (slightly stale)
7⅞ fluid ounces whole milk
sea salt
black pepper
3 small cream (small cartons from the coffee shop maybe)
1 pinch of Parmesan cheese (optional)

Method

Brussel Dotty is a community recipe submitted by Dotty and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven at 190 c Gas Mark 5

Bring half a saucepan to the boil cut up sprouts as if blanching them tip the sprouts into boiling water and boil for 5-6 minutes, meanwhile, make breadcrumbs either using a food processor or a blender with the bread, butter a baking dish.

Take sprouts out of boiling water(as if blanching) and drain well, when cool enough, chop the sprouts into quarters and then start lining the baking dish I layered mine, a line of sprouts, then breadcrumbs adding a knob of butter onto the breadcrumbs then season with a pinch of salt and black pepper.

Do several layers of this until you get to the top. where I added the last of the breadcrumbs. I then poured the milk over added a knob of butter on the top and sprinkled Parmesan cheese over the top baked in the oven for 20-25 minutes or until the mixture is Brown and bubbling

This recipe can also be done with leeks Be careful though not too much SALT Hope this helps some student on a strict budget

Preheat oven at 190 c Gas Mark 5

This recipe can also be done with leeks Be careful though not too much SALT Hope this helps some student on a strict budget