Cheesy Truffled Sprout and Gratin with Potato Top
with Baby Leaf, Apple and Balsamic Glaze Salad
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
200 grams
Brussels Sprouts
2 unit(s)
Garlic Clove
10 grams
Vegetable Stock Paste
(Contains Celery)
150 grams
Creme Fraiche
(Contains Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1 sachet(s)
Truffle Zest
450 grams
Potatoes
20 grams
Baby Leaf Mix
1 unit(s)
Apple
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Nutritional information
Instructions
Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes.
Peel and slice the potatoes into 1cm thick rounds.
Once boiling, add the potato slices to the water and simmer until just tender, 8-12 mins.
Once cooked, carefully drain in a colander.
Meanwhile, trim the Brussels sprouts and halve through the root.
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a frying pan on medium heat
Preheat your grill to it's highest temperature.
When hot, add the sprouts to the pan and season with salt and pepper. Stir-fry until starting to brown, 3-4 mins. Then add a splash of water and immediately cover with a lid or some foil. Allow to cook until the sprouts are tender, 4-5 mins.
Add the garlic and fry for 30 secs more.
Stir through the creme fraiche, vegetable stock paste, hard Italian-style cheese, and the water for the sauce (see pantry for amount). Simmer until thickened slightly, 2-3 mins.
Pour your sprout mixture into an appropriately sized baking dish.
Layer over the potato rounds. Drizzle with oil and season with salt and pepper.
Place under the grill and cook until the potatoes have turned golden, 4-5 mins.
In the meantime, quarter, core, and thinly slice the apple (no need to peel).
Add the apple slices to a medium sized bowl and stir through the olive oil (see pantry) for the dressing. Season with salt and pepper.
One the gratin has finished cooking, remove from the oven and sprinkle over the truffle zest.
Just before you are ready to serve, toss the baby leaves through the dressing.
Share portions of your gratin between your serving plates.
Serve with your salad alongside, finish by drizzling the balsamic glazed over the leaves.
Enjoy!
