Veg Gratin – Brussels sprouts and Spinach
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.
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
- 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
- Bread crumbs or croutons for topping
- Low-fat cheese-100gms (skip for vegan option or use vegan cheese)
- 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.
- 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