Name: Sprout and cauliflower gratin
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Ingredients: 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

Ingredients

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

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.