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    Sprout, Pancetta and Cheddar Gratin

    Meat
    Pie
    Potato
    Winter
    ​

    4

    porzioni

    1hr 15m

    tempo di preparazione

    1hr 15m

    tempo totale
    Inizia a Cucinare

    Ingredienti

    • 50 g Butter

    • 1 Onion

    • 500 g Brussels Sprouts

    • 500 g Purple Sprouting Broccoli

    • 150 ml Single Cream

    • 150 g Cheddar Cheese

    • 100 g Gruyère

    • 100 g Gouda

    • 1 tbsp Wholegrain Mustard

    • 100 g Panko Breadcrumbs

    • Pack of pancetta

    Istruzioni

    1. Preheat your oven to 180°C.

    2. Place a saucepan over a medium heat, add half of the butter, cook lardons until crispy, and then remove thinly slice the onion and cook for about 5 mins until soft.

    3. Meanwhile, quarter the sprouts and half the broccoli lengthways, then cut into 2 inch pieces.

    4. Add to the onions and season generously with salt and pepper, cook for a couple of mins.

    5. Pour in the cream and grate in ¾ of the cheddar, all of the gruyère and gouda. Cook gently until the cheese melts.

    6. Pour the mix into an oven dish and top with the breadcrumbs. Add the rest of the butter in little dots around the top. Bake for 20 mins.

    7. Remove from the oven and top with the remaining cheddar, return to the oven for 10 mins until golden brown.

    8. Leave to rest for 5 mins before serving.

    4

    porzioni

    1hr 15m

    tempo di preparazione

    1hr 15m

    tempo totale
    Inizia a Cucinare

    Pronto per iniziare a cucinare?

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    Ingredienti

    50 g Butter

    1 Onion

    500 g Brussels Sprouts

    500 g Purple Sprouting Broccoli

    150 ml Single Cream

    150 g Cheddar Cheese

    100 g Gruyère

    100 g Gouda

    1 tbsp Wholegrain Mustard

    100 g Panko Breadcrumbs

    Pack of pancetta

    Istruzioni

    1

    Preheat your oven to 180°C.

    2

    Place a saucepan over a medium heat, add half of the butter, cook lardons until crispy, and then remove thinly slice the onion and cook for about 5 mins until soft.

    3

    Meanwhile, quarter the sprouts and half the broccoli lengthways, then cut into 2 inch pieces.

    4

    Add to the onions and season generously with salt and pepper, cook for a couple of mins.

    5

    Pour in the cream and grate in ¾ of the cheddar, all of the gruyère and gouda. Cook gently until the cheese melts.

    6

    Pour the mix into an oven dish and top with the breadcrumbs. Add the rest of the butter in little dots around the top. Bake for 20 mins.

    7

    Remove from the oven and top with the remaining cheddar, return to the oven for 10 mins until golden brown.

    8

    Leave to rest for 5 mins before serving.