A delicious mix of sprouts and leeks in a cheesy sauce. This warming winter garden gratin will get the whole family eating their greens!

Serves: 4-6

Ingredients:
– 2 leeks (about 400 g), cut into thick slices, washed well
– 200g Brussels sprouts, trimmed and halved if large
– 30g butter
– 30g plain flour
– 300ml milk
– salt and ground pepper
– freshly grated nutmeg
– 1 good tsp. mustard
– 125g mixed Gruyére and Cheddar cheeses, grated
– about 30g fresh breadcrumbs (from 1 slice of bread)

Preparation:

1. Add the leeks and sprouts to a large pan of boiling water, bring back to the boil and cook for 2 minutes. Drain and refresh under cold water. Leave to drain.

2. Set the oven to 200°C/400°F/Gas Mark 6. Melt the butter in a pan over low heat, sprinkle in the flour and stir to make a paste. Cook for a couple of minutes. Gradually pour in the milk, stirring, to make a smooth sauce. Season well with salt, pepper and nutmeg. Add the mustard and just over half of the cheese.

3. Put the leeks and sprouts into a flameproof dish. Pour over the sauce, mix in lightly, then sprinkle with the rest of the cheese and then the crumbs. Put the dish on a baking tray and bake for 20 minutes or until browned on top.

(Brussels) sprout – kelbimbó
leek – póréhagyma
cheesy – sajtos
to cut into slices – szeletekre vág
trimmed – nyesett, gyalult
halved – félbe vágott
plain flour – sima liszt
ground pepper – őrölt bors
freshly grated – frissen reszelt/őrölt
nutmeg – szerecsendió
grated – reszelt/őrölt
breadcrumbs – panírmorzsa/kenyérmorzsa
pan – lábas
to bring to the boil – felforral
to drain – lecsepegtet
to refresh – felfrissít
to melt – olvad/olvaszt
over low heat – alacsony hőmérsékleten
to sprinkle – megszór
to stir – kever
paste – massza, pástétom
gradually – fokozatosan
to pour – önt, tölt
smooth sauce – csomó mentes/sima szósz
to season – fűszerez
flameproof dish – tűzálló edény