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Cheesy chicory and Brussels sprout bake with rosemary crumb
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4 tbsp unsalted butter, melted
180g gruyère, grated
300g crème fraîche
1½ tbsp Dijon mustard
2 garlic cloves, crushed
4 sprigs rosemary, leaves picked and chopped
400g Brussels sprouts, thinly sliced
2 heads chicory, leaves separated and thinly sliced lengthways
60g fresh breadcrumbs
50g parmigiano reggiano, grated
1. Preheat the oven to 200˚C, gas mark 6. Use a little of the butter to grease a large ovenproof dish. Put the gruyère, crème fraîche, mustard, garlic and the rosemary in a pan set over a medium-high heat. Once bubbling, reduce the heat and simmer gently, stirring frequently, for 4-5 minutes until slightly thickened. Add the sprouts and chicory leaves and combine with the sauce. Season, then transfer to the ovenproof dish.
2. Combine the breadcrumbs, parmigiano reggiano and remaining rosemary; scatter over the top. Drizzle over the remaining butter, cover with foil and bake for 25 minutes. Remove the foil and bake uncovered for a further 15-20 minutes until golden brown and bubbling. Serve immediately with a green salad or alongside leftover roast meat, if liked.
This recipe first appeared in Waitrose & Partners Food, December 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per serving (4) 3095kJ
This recipe was first published in November 2019.
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