John Myers
Brussels Sprouts Turkey Gratin with Ricotta
The perfect brussels sprouts turkey gratin with ricotta recipe with a picture and simple step-by-step instructions.
- 400 g Brussels sprouts
- 400 g Sliced turkey
- 200 g Ricotta full fat setting
- 50 g Freshly grated Parmesan
- 5 tbsp Milk
- Salt pepper
- Nettle seed spice mix – available in the organic shop –
- Some clarified butter
- Clean the Brussels sprouts and blanch them in boiling salted water for about 10-12 minutes, then drain, rinse briefly in cold water and drain in a sieve. Season the turkey meat with the nettle seed-spice mixture and briefly fry in a little clarified butter until it has turned color, then place in a lightly greased baking dish together with the Brussels sprouts, stir the ricotta with a little milk, add some salt and pepper and the freshly grated cheese Spread the cheese cream over the Brussels sprouts and turkey mixture. Bake at 180 ° top and bottom heat for about 20 minutes
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