Veg Gratin – Brussels sprouts and Spinach
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
Posted on December 13, 2014, in International, Main Course and tagged Chitras healthy kitchen, drchdietfood, Veg Gratin recipe. Bookmark the permalink. 42 Comments.
People are always so picky about their sprouts but the croutons certainly give motivation 😉
LikeLike
Rightly said Andy…
LikeLiked by 1 person
Reblogged this on MrMilitantNegro™.
LikeLike
Thank you
LikeLike
I am a Brussels sprouts addict, good recipe.
LikeLiked by 1 person
Thank you Sir… glad to know and it’s a pleasure… 🙂
LikeLike
looks yum chits ❤
LikeLiked by 1 person
Thank you Charu… ❤
LikeLike
Looks and sounds yummy! I love brussel sprouts. 😉
LikeLike
Thanks Jen…This dish really melted in mouth…
LikeLiked by 1 person
Reblogged this on Chef Ceaser.
LikeLike
Thank you
LikeLike
Love gratin and brussels sprouts and as always your delicious healthful version of this great dish. Deliciously done!!
LikeLiked by 1 person
Suzanne – You really add so much energy to my work with inspirational feedback…Am really blessed
LikeLike
Woooow incredible as always
LikeLiked by 1 person
Thank a ton Honey. .. 🙂
LikeLiked by 1 person
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 😀
LikeLike
Thank you for reblog….
LikeLike
I’m a huge fan of Brussel Sprouts. These are somewhat different from any I’ve prepared. Thank you.
LikeLiked by 1 person
I am so glad you liked this recipe…
LikeLike
Can’t wait to try it. ❤
LikeLike
Can’t wait to receive your feedback
LikeLike
I’ve filed it for a time when I don’t need to rush. Don’t know when, though. 🙂 ❤
LikeLiked by 1 person
haa haa…Await to hear whenever you give a try..
LikeLike
❤ ❤ ❤
LikeLiked by 1 person
I love brussels sprouts, and I love what you’ve done with your recipe!
LikeLiked by 1 person
Thanks a lot Julie…This dish was melting in mouth just like a chocolate 🙂
LikeLiked by 1 person
I could make a meal out of this gratin – it looks delicious, Chitra!
LikeLiked by 1 person
Thanks Nancy…this was very delicious and melting in mouth..
LikeLike
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.
LikeLiked by 1 person
Hi Subha,
Thanx for stopping by… I used very little cheese and so cheese is completely optional- can skip and just cook/ bake it on white sauce and spices…wait to hear from you… good day…
LikeLike
Vegetable gratin are so enjoyable! Love the idea of using sprouts and spinach! Thanks for bringing it to FF#46!
LikeLiked by 1 person
Thanx a ton for stopping by and encouraging with your lovely feedback… happy FF. ..
LikeLike
Love the way you described the gratin! Looks so tasty! 🙂
LikeLike
Thank you..Glad you liked it
LikeLike
Reblogged this on theowlladyblog.
LikeLike
Thanks for your support…
LikeLike
Reblogged this on MARSocial Author Business Enhancement Interviews.
LikeLike
Thank you
LikeLike
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 🙂
LikeLike
Yes Liz..this recipe cameout beyound imagination…The creamy texture with brussels was just amazing…Please give it a try
LikeLike
Pingback: Fiesta Friday #46 | The Novice Gardener