Brussels Sprout Gratin
- 1 Knorr Vegetable Stock Cubes
- 450 ml water
- 500 g Brussels sprouts
- 250 g butternut squash
- 150 g quinoa uncooked
- 1 onion
- 3 cloves of garlic
- 250 ml low fat milk
- 100 g Gruyere cheese shredded
- 1 tsp thyme
- 1/2 tsp nutmeg
- 1 slice wholewheat or gluten-free bread, pulsed into breadcrumbs
- 2 tbsp olive oil
Preheat the oven to 180°C (fan)/200°C/gas mark 6.
Prepare Brussel sprouts and chop into halves.
Place in a roasting tin/dish with a sliced onion, 3 cloves crushed garlic and chopped butternut squash. Drizzle with olive oil then roast for 20 minutes, stirring halfway through.
Meanwhile make the vegetable broth and cover the quinoa. Bring to a boil then simmer for 15 to 20 minutes, or until all of the liquid is absorbed. Cover and set aside.
Stir the dried thyme and nutmeg into the quinoa. Then stir in the cheese until it’s all melted before adding the milk. Stir until mixed well.
Cover the roasted veggies with the cheese/quinoa mix until well distributed.
Top with the breadcrumbs, then return to the oven and bake for 20-25 minutes until the top is golden
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||467.81 kcal|
|Protein (g)||18.663 g|
|Sugar (g)||11.065 g|
|Fat (g)||12.581 g|
|Fibre (g)||5.662 g|
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