Sprout, Leek & Hazelnut Gratin with Davidstow®

 Recipe Created by Lee Westcott for Davidstow®
Sprout, Leek & Hazelnut Gratin with Davidstow® 12 Month Mature cheddar.

Sprout, Leek & Hazelnut Gratin with Davidstow® 12 Month Mature Cheddar.

By Lee Westcott for Davidstow®

Hello friends, so how are you today?

Gratin, meaning a dish with a lightly browned crust of breadcrumbs or melted cheese, is also the ultimate side dish for Christmas dinner. I like mine with a good quality cheddar cheese and hazelnuts for a fancy, festive twist.

Sprout, Leek & Hazelnut Gratin with Davidstow® 12 Month Mature cheddar.

How To Make A Sprout, Leek & Hazelnut Gratin With Davidstow® 12 Month Mature Cheddar:

Serves: 4

Ingredients:

500g brussel sprouts

60g blanched hazelnuts 

50g butter 

50g flour

400g full fat milk

50g white wine

100g Davidstow® 12 Month Mature cheddar, grated 

150g white leek sliced (discard the green part) 

20g chopped sage 

30g chopped parsley

50g breadcrumbs

Fine salt and white pepper

How To Make Sprout, Leek & Hazelnut Gratin with Davidstow® 12 Month Mature cheddar:

1. Firstly, preheat a fan assisted oven to 170°c 

2. Quarter the brussel sprouts and cook in boiling salted water for 1 minute. Plunge them into ice water to retain their colour and to stop them cooking.

 3. Once cool, drain them well and roast in a frying pan with butter until they are lightly roasted and golden brown. 

4. Toast the hazelnuts in the oven for 2-3 minutes. Allow to cool. Now crush these roughly. 

5. Melt the butter in a saucepan. Stir in the flour and cook for 2 minutes. 

6. Remove the pan from the heat add the white wine. Cook this out for 1-2 minutes, stirring well. 

7. Now gradually add the milk, stirring continuously to ensure you get a smooth sauce. 

8. Return to the heat and simmer very gently, stirring continuously. Simmer for 8-10 minutes. 

9. Remove from the heat, add the grated cheese and stir in well. Season with salt and white pepper.

10. Sweat off leeks without colour, add brussel sprout quarters, mix together and remove from the heat. 

11. Add crushed roasted hazelnuts and chopped herbs. 

12. Place the mixture into a small gratin or earthenware dish. Now pour over the warm cheese sauce. 13. Sprinkle over breadcrumbs and some more finely grated Davidstow® 12 Month Mature cheddar. 14. Bake for 6-8 minutes until golden brown.

Last but not least, enjoy.

Sprout, Leek & Hazelnut Gratin with Davidstow® 12 Month Mature cheddar.

So what do you think about this Sprout, Leek & Hazelnut Gratin with Davidstow® 12 Month Mature cheddar recipe?

Do you also fancy trying it? Because I know I do.

 Recipe Created by Lee Westcott for Davidstow®

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Sprout, Leek & Hazelnut Gratin with Davidstow® 12 Month Mature Cheddar.

Thanks so much for stopping by.

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Claire Justine
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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