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Brussels sprout gratin

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Origin of dish:  France
Type of cooking:  Oven
Preparation time: 20 minutes
Cooking time: 40 minutes
Ingredients (serves 6):

    1.25 kg Brussels sprouts
    1 small wholemeal roll
    1/4 litre milk
    2 dl meat stock
    4 eggs
    150g gouda cheese
    75g butter
    5 tablespoons breadcrumbs
    salt and freshly ground pepper
    pinch of nutmeg


Wash and peel the sprouts.
Cook them for 10 in boiling salted water and drain.
Remove the crust from the bread, cut into little squares, pour the hot milk over and leave for 10 minutes.
Blast the sprouts in a blender and add to the bread and milk mixture. Add the eggs and grated cheese.
Season with salt, pepper and nutmeg and mix.
Pour the mixture into a greased gratin or baking tin and add the stock.
Sprinkle the breadcrumbe and grated cheese on top.
Bake at 210°C (th-7) for 40 minutes.
Advice: Sprouts go very well with cold meats such as pork, or game.
Recommended drink: beer.

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another free recipe every day

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