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Veg Gratin – Brussels sprouts and Spinach

Brussel Sprouts final

About:

A cozy little casserole filled with roasted brussel sprouts, a thick and creamy sauce and tons of crispy, crunchy homemade croutons. It’s everything I love in this world rolled up into one perfect dish.

Health benefits:

Brussels sprouts are very high in fiber, and they belong to the disease-fighting cabbage family. Indeed, they look like miniature cabbages. Brussels sprouts are also particularly rich in vitamin C, another anti-cancer agent. You will be getting a good-for-the-body food that is high in protein and low in fat and calories.

Yields: 4-5 servings
Preparation time: 10 minutes
Cooking time: 30-35 minutes
Baking time: 30 minutes

Ingredients:

  • Brussels sprouts – 500gms (trimmed of outer leaves and sliced in half)
  • Sunflower spread-2tbsp
  • Shallots- 3 (diced)
  • Chopped spinach- 1cup
  • Low-fat coconut milk-1 1/2cup
  • Veg broth-2cups
  • Wheat flour-3tbsp
  • Salt, white pepper- to taste
  • Rosemary-1sprig
  • Bread crumbs or croutons for topping
  • Low-fat cheese-100gms (skip for vegan option or use vegan cheese)

Procedure:

  • Mix coconut milk with wheat flour and set aside.
  • Heat sunflower butter in a large skillet over medium-high heat. Add the Brussels sprouts and cook, stirring occasionally, until golden around the edges about 10 minutes.
  • Add shallots, spinach and cook for 2 minutes. Add the broth, season with the salt, white pepper and bring to a boil. Cook stirring occasionally until Brussels sprouts are tender and the liquid is reduced to half (about 15 minutes)
  • Pre-heat the oven at 180deg C, grease the baking dish and set aside.
  • Transfer the Brussels sprouts mixture to the baking dish and now in the same skillet add coconut milk-wheat flour mixture and cook for 8-10 minutes on a medium flame until thickens. Season with salt, pepper, rosemary.
  • Pour the coconut milk mixture over the Brussels sprouts. Sprinkle cheese, bread crumbs/croutons on top and place the baking dish and bake until bubbling and golden brown for about 25-30 minutes.

Note:

  • Cream/milk can also be used alternatively to coconut milk.
  • Cheese can be skipped for vegan version.

I am bringing this recipe to Angie’s FF#46

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About Chitra Jagadish

My passion is Cooking & love exploring healthy recipes. This blog is all about sharing 'Recipes for Healthy living', which are my experiments at home.

Posted on December 13, 2014, in International, Main Course and tagged , , . Bookmark the permalink. 42 Comments.

  1. People are always so picky about their sprouts but the croutons certainly give motivation 😉

    Like

  2. Looks and sounds yummy! I love brussel sprouts. 😉

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  3. Reblogged this on Chef Ceaser.

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  4. Love gratin and brussels sprouts and as always your delicious healthful version of this great dish. Deliciously done!!

    Liked by 1 person

  5. Woooow incredible as always

    Liked by 1 person

  6. Reblogged this on Chris The Story Reading Ape's Blog….. An Author Promotions Enterprise! and commented:
    In my previous reblog Sprouts are mentioned – then along comes Chitra with a great recipe and alternative way to prepare them – THANK YOU CHITRA 😀

    Like

  7. I’m a huge fan of Brussel Sprouts. These are somewhat different from any I’ve prepared. Thank you.

    Liked by 1 person

  8. I love brussels sprouts, and I love what you’ve done with your recipe!

    Liked by 1 person

  9. I could make a meal out of this gratin – it looks delicious, Chitra!

    Liked by 1 person

  10. Healthy recipe Chitra. Looks really nice. Thanks for posting this..I am just wondering how the dish would turn out without the cheese. I will try this and let you know soon. We are on a dairy free diet here and cannot have cheese.

    Liked by 1 person

  11. Vegetable gratin are so enjoyable! Love the idea of using sprouts and spinach! Thanks for bringing it to FF#46!

    Liked by 1 person

  12. Love the way you described the gratin! Looks so tasty! 🙂

    Like

  13. always good to have a new recipe for Brussels sprouts. Would never have thought to put them in a gratin, but it seems a good fit. Yum! Good to keep it healthy as much as possible 🙂

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  1. Pingback: Fiesta Friday #46 | The Novice Gardener

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