Brussels Sprouts AU Gratin (GF)
Brussels Sprouts AU Gratin (GF)
Persons
6
Serving Size
1 1/2 cup
Ingredients
- 1 lb brussels sprouts, raw
- 4 slices bacon, center cut
- 1 cup leeks, raw, chopped
- 1 tbsp gluten free all purpose flour
- 1 clove garlic, raw
- ½ cup vegetable broth, organic, low sodium
- 1 tbsp lemon juice, raw
- 1 cup gruyere cheese, shredded
- 1 tbsp. extra virgin olive oil, 100% first cold pressed unrefined
- ¾ cup gluten free panko bread crumbs
- ¼ cup walnut, english, raw, chopped
- 2 tsp lemon peel, raw
- 1 tsp black pepper, ground
Instructions
- Preheat oven to 350 degrees.
- Trim and quarter the brussels sprouts and blanch in a pot of boiling water for 5 minutes; drain and set aside.
- Sauté diced bacon in a skillet over medium heat until crisp.
- Remove from pan and add sliced leeks to pan, and cook until softened.
- Stir in flour and minced garlic and cook 1 minute.
- Add broth, yogurt and lemon juice.
- Bring to a simmer for about 2 minutes.
- Remove from heat and stir in sprouts, bacon and a ½ cup gruyere cheese.
- Transfer mixture to baking dish.
- Heat olive for the crumb topping in a nonstick skillet.
- Stir in crumbs and walnuts; cook until crumbs begin to brown.
- Remove from heat and allow to cool 5 minutes.
- Stir in remaining ½ cup gruyere cheese, lemon zest and black pepper.
- Top brussels sprouts with bread crumb mixture and bake until crumbs are brown.
- About 25 minutes.
- Can be prepared in advance: prepare brussels sprout mixture.
- When ready to bake, top with crumb mixture.
- This is great as leftover and freezes well.
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