Mashed brussels sprout gratine
( SERVES 4 )
Photo by Tamara West
From a brussels sprout and fontina cheese danish for breakfast in downtown LA, to mashed and baked in a pizza oven in Boston, or even flash fried with ‘fish caramel’ in Austin, the brussels sprout was the humble hipster on Warren Elwin’s recent trip back to the States.
|400 g||Brussels sprouts, ends cut off and cut in half|
|5||Garlic cloves, chopped|
- For the crumb, mix panko breadcrumbs with parmesan and lemon zest.
- Cut the ends from brussels sprouts and cut in half. Add to a saucepan and cover with cold water. Add cloves chopped garlic, salt and bay leaves. Bring to the boil and simmer until sprouts are very tender.
- For the mash, drain the water from the pot, remove the bay, add extra virgin olive oil and mash well (using a traditional potato masher) until smooth. Season with lemon juice, freshly ground pepper, a little grated nutmeg, and parmesan.
- Add mash to a baking dish (or individual dishes), top with crumb mix and bake until golden.