Cheesy Brussels Sprouts

with a Bone Marrow Gratin

Everyone at the Christmas table will enjoy these cheesy Brussels sprouts, enhanced with the smoky flavours and texture of bacon and turkey scratchings. Topped with a hearty bone marrow and sourdough crumb, you could also add dried seasonal fruits, such as cranberries to this festive side dish.

Ingredients

For the turkey skin scratching

  • 200g turkey skin

  • 3 tbsp sunflower oil

  • 2 tsp salt

For the cheese sauce

  • 50g butter

  • 50g plain flour

  • 2 tbsp white wine

  • 300ml whole milk

  • 50g double cream

  • Black pepper (to season)

For the Brussels sprouts

  • 500g Brussels sprouts (halved)

  • 100g bacon lardons

  • 100g cooked chestnuts

  • 2 cloves of garlic (crushed)

For the bone marrow gratin

  • 1 small beef bone marrow, cut in half

  • 2 tbsp sourdough crumbs

  • 1 ½ tbsp parmesan

  • 1tsp thyme leaves

Method

  1. Firstly, make the turkey skin scratchings by coating the turkey skin in the oil and rub salt.

  2. Place on a wire rack over a universal tray and place in a Miele Gourmet Warming Drawer. Set for 12 hours at 85˚C.

  3. For the gratin, preheat a Miele Combination Steam Oven to Fan Plus at 180°C.

  4. Place the bone marrow onto a baking tray. Bake on Combination Mode, Fan Plus 180°C, 40% moisture for 20 minutes.

  5. Allow the bone marrow to cool. Scoop the marrow out and mix with the sourdough crumb, parmesan, and thyme leaves. Season with salt and pepper. Leave to one side.

  6. Next, place the Brussels sprouts, bacon lardons, chestnuts and garlic on a universal tray. Drizzle with oil, season with salt and pepper and then place in the Steam Combination Oven at 190˚C with 50% moisture for 30 minutes.

  7. Whilst the Brussels sprouts are cooking, make the cheese sauce by melting butter slowly in a saucepan on a medium heat. Take the pan off of the heat and add the flour, stirring continuously. Back on the heat, add the white wine and continue mixing, then gradually pour in the whole milk to create a smooth white sauce.

  8. Crumble the blue cheese into the sauce, along with the double cream and black pepper. Mix well, then set aside to use later.

  9. Assemble the gratin in a small casserole dish or serving dish. Firstly, spoon the Brussels sprouts into the dish, pour over the cheese sauce and sprinkle over the crumb.

  10. Place the dish on a tray in the Steam Combination Oven on combination mode at 200˚C with 0% moisture for 5 minutes, until the crumb is golden. Taking the humidity level to 0% in the Steam Combination Oven draws out the moisture to create a dry environment, perfect for crisping food up.

  11. Transfer to the table and serve.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

Planning Your Kitchen?

Discover the precision and accuracy of Miele with a complimentary 5 course taster menu that brings the appliances to life.

Book Now

×
Be first in the know

Join us. Create your dream kitchen with essential expert advice that will inspire. Beautiful kitchens, the latest technology and mouth-watering recipes specially selected for you and delivered as a fantastic newsletter.

By clicking 'Subscribe' you confirm that you have read and accepted our Terms & Conditions, Privacy Policy and Cookie Policy