Brussels sprouts au gratin
- 450g Brussels sprouts
- 1 tbsp garlic, chopped
- 3 tbsp butter, plus 1 tbsp for greasing the baking tin
- 5 tbsp white wine
- 180g parmesan (flakes or grated)
- 60g chopped almonds or pine nuts
- 1 onion, chopped
- salt and pepper
Boil the sprouts in salted water for 15 minutes and drain.
In a pan, melt the butter and sautee the oonion for 4-5 minutes. Add the garlic and sautee for 2 more minutes.
Finally, add the Brussels sprouts and continue sauteeing, stirring carefully. Add salt and pepper. Add the white wine and simmer on high heat. transfer the mixture to a well greased ovenproof dish.
Roast the almonds or pine nuts in a nonstick pan. Sprinkle over the Brussels sprouts, together with the cheese, and mix. Bake in the oven for about 10 minutes.