Brussels sprout, blue cheese and walnut gratin
Brussels sprout, blue cheese and walnut gratin
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Ingredients
Method
Put the butter and 1 tbsp oil in a sauté pan or large frying pan over a medium heat. Once melted, add the shallots. Cook for 2-3 minutes until slightly softened, then add the garlic and cook for 1 minute more. Stir in the sprouts and cook for 4 minutes, until bright green and golden in parts. Add the vinegar and 2 tbsp water; cook for 1 minute.
In a jug, mix the cream, milk and a good grating of nutmeg. Pour over the sprouts, then crumble over the cheese; cook for 1-2 minutes to warm through, then tip everything into a shallow ovenproof dish (about 25cm). Season, set aside to cool, then cover and chill (for up to 24 hours) until ready to assemble.
Meanwhile, for the crumb, toast the walnuts in a dry frying pan for 2-3 minutes, until fragrant, then tip into a food processor (set aside the frying pan). Add the breadcrumbs, potato peelings and parsley stalks. Pulse into a coarse crumb. Heat the remaining 1 tbsp oil in the same frying pan, then add the walnut crumb and toast, stirring regularly, for about 3 minutes. Tip into a bowl to cool; chill along with the sprout mixture.
Take the sprout mixture and crumb out of the fridge 30 minutes before serving. Preheat the oven to 200˚C, gas mark 6, and after 20 minutes at room temperature, scatter the crumb over the sprouts. Bake for 8-10 minutes, until bubbling and crisp on top.
