Sprout and cauliflower gratin

ingredients

• Sprout and cauliflower gratin

  • 500 gram halved brussels sprouts
  • 1/2 cauliflower, cut into florets
  • 40 gram butter
  • 1 small leek, finely sliced
  • 1 1/2 tablespoon plain flour
  • 2 cup milk
  • 1/2 cup parmesan cheese, grated
  • 1 lemon, zest finely grated
  • 1/2 cup fresh breadcrumbs
  • chives, snipped, to serve

method

• Sprout and cauliflower gratin

  • 1

    Preheat oven to 180°C

  • 2

    Blanch sprouts and cauliflower in a saucepan of boiling water, 4-5 minutes, until almost tender. Drain well.

  • 3

    Meanwhile, melt butter in a saucepan on medium heat. Saute leek 3-4 minutes, until tender. Stir in flour and cook 1 minute. Remove from heat. Gradually pour in milk, stirring constantly, until smooth.

  • 4

    Return to heat and cook, stirring, until sauce boils and thickens. Simmer 3 minutes. Add half cheese and zest. Season to taste.

  • 5

    Arrange sprouts and cauliflower in a 6-cup baking dish. Pour sauce over. Sprinkle with combined breadcrumbs and remaining cheese.

  • 6

    Bake 35-40 minutes, until golden and vegetables are tender. Sprinkle with chives to serve.

notes

Add 1/2 teaspoon dried chiili flakes to breadcrumb topping, if liked.