Gratinated Brussels sprouts with rosemary and lemon

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35min

•

Easy

A casserole of Brussels sprouts, lemon, rosemary, and coconut cream, with a crispy crust of breadcrumbs and cheese. A side dish for game or fried bacon.

A casserole of Brussels sprouts, lemon, rosemary, and coconut cream, with a crispy crust of breadcrumbs and cheese. A side dish for game or fried bacon.
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Ingredients

What do you need?

Quantity: 4P

750 g Brussels sprouts
Zest of 1 lemon
Pepper and salt
Nutmeg
300 ml coconut cream
2 tbsp rosemary sprigs
50 g panko
50 g grated Parmesan cheese

750 g Brussels sprouts
Zest of 1 lemon
Pepper and salt
Nutmeg
300 ml coconut cream
2 tbsp rosemary sprigs
50 g panko
50 g grated Parmesan cheese
Preparation method

How do you make this?

Remove the less beautiful leaves from the Brussels sprouts and cut them in half.

Boil them for 4 minutes in boiling water, drain, rinse for 30 seconds with cold water, and let them drain well, shaking them in a clean towel if necessary.

Place them in a baking dish.

Mix the cream with the zest, season generously with freshly ground pepper, salt, and nutmeg, and half of the finely chopped rosemary, pour over the Brussels sprouts, and mix again.

Combine panko, cheese, and rosemary and sprinkle over the Brussels sprouts.

Let it gratinate nicely for 25 to 30 minutes at 185 °C.

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