sherried sprout and savoy gratin

⏲Total Cooking Time: 45 minutes

🍽Serving for 8 persons

ingredients you need

instructions

Step: 1 Heat the oven to 375F(190C). In a large pot of salted boiling water, blanch the Brussels sprouts for 3 mins. Drain and set aside.

Step: 2 In a separate pot of salted boiling water, blanch the sliced Savoy cabbage for 2 mins. Drain and set aside.

Step: 3 In a large skillet, heat some olive oil over medium heat. Add the minced garlic and saute for 5 mins, until slightly softened.

Step: 4 Add the blanched Brussels sprouts and Savoy cabbage to the skillet and saute for 5 mins, until slightly softened. In a separate saucepan, heat the heavy cream and sherry over medium heat until boil.

Step: 5 Add the grated Gruyere cheese to the cream blend and mix until melted and smooth.

Step: 6 Flavour with salt and pepper to taste. Pour the cream mixture over the Brussels sprouts and Savoy cabbage into the skillet. Mix to coat equally.

Step: 7 Shift the mixture to an oiled baking dish and spread it out in a smooth layer, after then bake in the heat-up oven for 25-30 mins, or until the top is golden and bubbling.

Step: 8 Take out from the oven and let cool for a few minutes before serving. Garnish with chopped parsley before serving.