Sprout gratin with mustard and crispy bacon recipe

19 ratings Rate
  • Serves 6
  • 20mins
  • 323 calories / serving
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Preheat the oven to gas 4, 180°C, fan 160°C. Cook the Brussels sprouts in a large pan of boiling salted water for 3 minutes, drain and refresh in iced water. Lightly butter a large 28cm x 22cm oven-proof dish and add the sprouts.

Fry the bacon pieces in a frying pan over a medium heat until crisp. set aside. Mix together the crème fraîche , mustard and milk and pour over the sprouts. scatter with the gruyere and the bacon. Bake for 15- 20 minutes, until bubbling and golden. Serve immediately.

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  • Ingredients

  • 750g (1½lb) Brussels sprouts, halved
  • 1 x 250g pot crème fraîche
  • 1 tbsp grainy mustard
  • 50ml (2fl oz) semi-skimmed milk
  • 100g (31⁄2oz) Gruyère, grated
  • 4 rashers smoked streaky bacon, chopped
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  • Energy 1337kj 323kcal 16%
  • Fat 27.5g 39%
  • Saturates 16.4g 82%
  • Sugars 5.2g 6%
  • Salt 0.9g 14%

of the reference intake
Carbohydrate 6.6g Protein 12.4g Fibre 4.9g


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