Brussels Sprouts Gratin
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  • 2 thick back bacon rashers
  • 12 leeks, washed and sliced
  • 1250 g brussels sprouts, halved
  • 12 tbsp plain flour
  • 1250 g Carnation Cook with it!
  • 150 g reduced fat cheese, finely grated
  • 125 g buttery spread
  • 150 g breadcrumbsTrim and slice the bacon and add to a large non-stick saucepan, frying until browned. Add the leeks and brussels sprouts and stir fry until tender. Sprinkle over the flour and stir through the ingredients. Pour in the Carnation Cook with it! and bring to the boil for 2 minutes stirring continuously. The sauce will be lovely and thick. Pour the brussels sprouts mix into a small ovenproof dish. Tip the breadcrumbs and buttery spread into a bowl and rub until all the spread is incorporated. Add the grated cheese and mix well. Spread evenly over the brussels sprouts mixture. Set the grill to high and place the dish under until the topping is golden brown and crispy. Recipe courtesy of Carnation



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