John Myers
Ingredients for 4 servings:
- 750 g Brussels sprouts
- 1 onion(s), finely chopped
- 75 g hazelnuts, coarsely chopped
- 25 g butter
- 3 dl vegetable broth
- some thyme, fresh
- 1 garlic clove(s), finely chopped
- 150 g Gruyère cheese, freshly grated
- 1 dl milk
- 1 dl cream
- 3 eggs
- some salt
- some pepper, from the mill
- 1 pinch(s) nutmeg, freshly grated
- some butter, for greasing
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour
Trim the Brussels sprouts and cut a cross into the stems. Heat the butter in a large pan and sauté the onions and garlic until translucent. Add the Brussels sprouts, sauté briefly, and deglaze with the vegetable stock. Cover and cook for 10-15 minutes until al dente. Pick the thyme leaves from the sprigs. When the Brussels sprouts are tender, drain the cooking liquid into a bowl. Mix the Brussels sprouts with the hazelnuts and thyme, then layer them with 2/3 of the cheese in a well-buttered gratin dish. Mix the vegetable stock with the milk and cream and whisk the eggs well into it. Season the topping with salt, pepper, and nutmeg, pour it over the Brussels sprouts, and sprinkle with the remaining cheese. Bake the gratin in an oven preheated to 180°C (350°F) on the second rack from the bottom for 25-30 minutes.
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