Creamy Brussels Sprouts Gratin with Parmesan and Beef
Ingredients (for 4 people):
500 g Brussels sprouts, cleaned and halved
300 g ground beef
1 onion, finely chopped
2 cloves garlic, minced
25 cl heavy cream
50 g grated Parmesan cheese
1 tbsp whole-grain mustard (optional)
1 tbsp olive oil
Salt, pepper, nutmeg (to taste)
A little breadcrumbs (optional, for topping)
Preparation:
1. Pre-cook the Brussels sprouts:
Bring a large pot of salted water to a boil.
Add the Brussels sprouts and cook for 6 to 8 minutes until tender but still firm.
Drain and set aside.
2. Prepare the meat:
In a pan, heat the olive oil.
Add the onion and sauté for 2 minutes, then add the garlic and ground beef.
Cook over medium heat until the meat is browned. Season with salt and pepper.
3. Prepare the creamy sauce:
In a bowl, mix the heavy cream, mustard, half of the Parmesan cheese, a pinch of nutmeg, salt, and pepper.
4. Assemble the gratin:
In a gratin dish, spread the Brussels sprouts and the meat.
Pour the sauce over the top and mix gently.
Sprinkle with the remaining Parmesan cheese and a little breadcrumbs if desired.
5. Baking:
Bake at 200°C (fan-assisted) for 20 to 25 minutes, until the top is golden brown and bubbly.
Tips:
You can add a little grated mozzarella for extra cheesiness. For an even more flavorful version: sauté the cabbage in a pan with a little butter before baking it in the oven.