Au Gratin made with leftover Brussels Sprouts
If you're looking to make use of your leftover Brussels sprouts and bacon from Christmas, here is a delicious recipe you won't be able to resist. You'll see that once topped with bechamel sauce, it looks as great as it tastes.
*Inspired by Grundig's Respect Food Campaign in partnership with Food for Soul.
TYPE
CHEFS SPECIAL
LEVEL
EASY
TOTAL TIME
45 MIN.
Ingredients
FOR 4/6 PERSONS
- 900g Brussels sprouts
- 100g bacon, chopped
- 20g butter
- 1 garlic clove
FOR BÉCHAMEL CREAM
- 50g butter
- 500g flour
- 500g milk
Method
- In a non-stick pan, put the butter, the garlic and the bacon, brown for 4-5 minutes over a low heat and finally add the Brussels sprouts. Turn off the heat and remove the garlic.
- Meanwhile prepare the béchamel, melt the butter in a saucepan, add the flour and cook it until the mixture comes away from the edges, add the milk and stir until it thickens.
- Butter a baking dish, pour the sprouts and sprinkle with the béchamel. Bake at 180°C for 20 minutes.
