BRUSSELS SPROUT CHESTNUT & TRUFFLE CHEESE BAKE

Thinly sliced sprouts are paired with chopped chestnuts, bathed in a truffle cheese sauce, and baked to perfection. Great for a festive side dish.

PREP 20m

COOK 40m

TOTAL 1h

SERVES 6-8

Ingredients-

  • 1kg Brussels sprouts, peeled and sliced

  • 90g chopped chestnuts (1/2 pack)

  • 50g butter

  • 35g plain flour

  • 350ml whole milk

  • 150g truffle cheese, plus extra for topping

  • 1 tsp salt

  • 1/2 tsp black pepper

  • Extra chopped chestnuts for garnish

Instructions-

  1. Preheat Oven: Preheat your oven to 180°C.

  2. Prepare Brussels Sprouts and Chestnuts: Slice the Brussels sprouts thinly. Roughly chop the chestnuts and sprinkle them around the sliced sprouts in a baking dish.

  3. Season Sprouts: Add 100ml of water to the baking dish. Season the sprouts with salt and pepper.

  4. Cheese Sauce: In a saucepan, melt the butter. Add the flour to the melted butter, cooking and stirring until it forms a smooth roux. Gradually add the milk, whisking constantly to avoid lumps. Finish by adding the truffle cheese to the sauce, mixing until fully melted.

  5. Pour the truffle cheese sauce over the sprouts and chestnuts in the baking dish. Ensure an even distribution.

  6. Sprinkle extra grated truffle cheese over the top of the dish and crumble additional chestnuts for added texture.

  7. Place the baking dish in the preheated oven and bake for 30-40 minutes or until the top is golden brown and the Brussels sprouts are tender.

  8. Serve and Enjoy!

Feel free to adjust the serving size based on your needs.