Brussels Sprout Gratinée with Stilton Crust

Name: Brussels Sprout Gratinée with Stilton Crust
Yield: Serves 5-6
Ingredients: about 675 g/1½ lb cooked Brussels sprouts; 150 ml/¼ pint double cream; 75 g/3 oz fresh breadcrumbs; 75 g/3 oz Stilton cheese; ¼ nutmeg, grated; 1 egg; black pepper; salt; ½ level teaspoon cayenne pepper

Preparation info

Serves
5-6

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

Personally, I prefer puréed to whole Brussels sprouts. This useful light lunch or supper dish goes extremely well with cold turkey and ham and is ideal for using up leftover sprouts.

Ingredients

about 675 g/1½ lb cooked Brussels sprouts
150 ml/

Supper
Lunch
Vegetarian

Method

Preheat the oven to 180°C/350°F/gas mark 4. Put the cooked Brussels sprouts into a food processor with the cream, egg and nutmeg and whizz until as smooth as possible. Season with salt and plenty of black pepper and turn into an ovenproof dish.

Crumble the Stilton into a bowl,