I made Sprout Gratin today which didn’t exactly thrill the kids if I’m being honest but that’s probably to be expected as we’re most definitely NOT a family of sprout fans! I feel like if you’re sprout lover then this is something you’re going to want to try!
If you’re wondering why a sprout-hater tried to make sprout gratin, it’s because our veg box delivery this week included a bag of sprouts. Rather than let them go to waste, I thought I’d try and do something to make them a bit more appetising which is why I found myself serving up the little green balls of yuck for our tea alongside our usual chicken and Yorkshire Puds.
I’d love to tell all of you fellow sprout-haters that sprout gratin is going to transform the taste of sprouts and make them less sprouty but it really doesn’t and I wasn’t a fan of this recipe personally BUT that’s genuine because it includes sprouts. 😉 😉 If I did like sprouts I know I’d love it because the creamy sauce was amazing and I’ll definitely be using the same sauce for something else that doesn’t include sprouts.
I’m not selling this very well, am I? I can honestly say that if you enjoy sprouts then this is for you. If you’re not a fan, I’d definitely give it a miss.
How to make Sprout Gratin
Enough sprouts to cover the base of the baking dish you’re going to use,
300ml double cream
2 cloves of garlic, crushed
1 teaspoon dried thyme
2 teaspoons horseradish sauce
- Prepare your sprouts as you normally would – I just cut off the bottom part and used my vegetable knife to cut a cross in the bottom.
- Par-boil the sprouts for about three minutes then blanch them in cold water for a couple of minutes before transferring them into your baking dish.
- Here you can either chop your sprouts in halves or quarters or just roughly chop them as I did…
- For the sauce, pour the cream into a mixing jug and add in the crushed garlic, horseradish and thyme. Give it a quick mix and then pour over the sprouty goodness.
- Sprinkle the breadcrumbs evenly over the top and then bake in the oven at about 180 c until the cream is bubbling – mine took around 15 minutes.
Before I share the finished picture with you, I should apologise for the quality of the photo! My New Years Resolution is definitely to take better food photos but the problem is that I only cook things when we’re actually going to eat it which is usually early evening when the light is awful.
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Pin my Sprout Gratin for later:
