Brussel Sprouts and Leek Gratin with Cranberry, Orange and Apricot stuffing
Chef Gareth Mullins
Chef Gareth Mullins
Recipe - Wexford St Aidans - Pettitts
Brussel Sprouts and Leek Gratin with Cranberry, Orange and Apricot stuffing
Prep Time15 Minutes
Servings6
Cook Time30 Minutes
Ingredients
1kg Brussel sprouts, cut into quarters
1 Leek washed and chopped
50g butter
250ml SuperValu cream
200g SuperValu cranberry, orange and apricot stuffing
Salt and pepper
Directions
- Melt the butter in a medium-sized pot and add the leeks. Sauté over a medium heat for 5 minutes until soft.
- Add the sprouts and cream, bring the cream up to a boil, and season well with salt and pepper.
- Pour the mixture into an ovenproof dish and scatter the stuffing on top.
- Bake at 180°C for 20 minutes, or until the stuffing is golden and crispy.
- Serve hot.
15 minutes
Prep Time
30 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
SuperValu Brussel Sprouts (500 g)
Only 49c
€0.49€0.98/kg
SuperValu Leeks (350 g)
€1.79€5.11/kg
SuperValu Irish Creamery Butter (454 g)
€3.59€7.91/kg
Not Available
SuperValu Signature Tastes Cranberry. Apricot & Orange Stuffing (225 g)
2 for €5
€3.50€15.56/kg
Not Available
Recipe
- Melt the butter in a medium-sized pot and add the leeks. Sauté over a medium heat for 5 minutes until soft.
- Add the sprouts and cream, bring the cream up to a boil, and season well with salt and pepper.
- Pour the mixture into an ovenproof dish and scatter the stuffing on top.
- Bake at 180°C for 20 minutes, or until the stuffing is golden and crispy.
- Serve hot.