Brussels Sprouts au Gratin (GF)

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

1. Preheat oven to 350 degrees.
2. Trim and quarter the brussels sprouts and blanch in a pot of boiling water for 5 minutes; drain and set aside.
3. Sauté diced bacon in a skillet over medium heat until crisp.
4. Remove from pan and add sliced leeks to pan, and cook until softened.
5. Stir in flour and minced garlic and cook 1 minute.
6. Add broth, yogurt and lemon juice.
7. Bring to a simmer for about 2 minutes.
8. Remove from heat and stir in sprouts, bacon and a ½ cup gruyere cheese.
9. Transfer mixture to baking dish.
10. Heat olive for the crumb topping in a nonstick skillet.
11. Stir in crumbs and walnuts; cook until crumbs begin to brown.
12. Remove from heat and allow to cool 5 minutes.
13. Stir in remaining ½ cup gruyere cheese, lemon zest and black pepper.
14. Top brussels sprouts with bread crumb mixture and bake until crumbs are brown.
15. About 25 minutes.
16. Can be prepared in advance: prepare brussels sprout mixture.
17. When ready to bake, top with crumb mixture.
18. This is great as leftover and freezes well.

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