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Brussels Sprout and Celery Gratin

Contains dairy and gluten

INGREDIENTS

  • 400 grams Brussels Sprouts trimmed 
  • 2 Stalks of celery thinly sliced 
  • 2 Tablespoons of Butter  
  • 1 Tablespoons of Plain   
  • 1 Cup of Milk   
  • 1/4 Cup breadcrumbs, made from day old bread 
  • 1 Leek

INSTRUCTIONS

1

Heat butter in fry pan cook leek and celery until softened. About 8 minutes 

2

Meanwhile steam or boil Brussels sprouts, drain place in an ovenproof dish and set aside 

3

In pan with celery mix, sprinkle in flour and stir through, then add milk gradually, stirring until thickened. 

4

Tip sauce over Brussels, top with bread crumbs and bake for 10 minutes in Moderate oven (180C) 

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