Creamy Brussels Sprout and Leek Gratin
Servings: 4 people
Equipment
- 1 Slow Cooker
- 1 Mixing Bowl
Ingredients
- 2 small Leeks halved and sliced
- 400 grams Brussels Sprouts quartered
- 125 ml Cream
- 40 grams Almond Meal
- 50 grams Cheese - Parmesan grated
- 100 grams Cheese - Cheddar grated
- 50 grams Butter cut into small cubes
- Salt and Pepper to taste
Instructions
- Place the leeks and Brussels sprouts in the bowl of your slow cooker.
- Pour cream over top and stir through.
- Place the butter in a mixing bowl with the almond meal, parmesan cheese and a pinch of salt and pepper. Using a fork, cut it together until crumbly.
- Scatter on top of the vegetables in your slow cooker and top with the cheddar cheese.
- Cover and cook on high for two hours or low for four until the vegetables are fork-tender.
