Mashed brussels sprout gratine

Tamara West

From a brussels sprout and fontina cheese danish for breakfast in downtown LA, to mashed and baked in a pizza oven in Boston, or even flash fried with ‘fish caramel’ in Austin, the brussels sprout was the humble hipster on Warren Elwin’s recent trip back to the States.

Crumb

⅓ cup	Panko breadcrumbs
⅓ cup	Parmesan cheese
1	Lemon, zest of

Boil

400 g	Brussels sprouts, ends cut off and cut in half (Main)
5	Garlic cloves, chopped
1 Tbsp	Salt
3	Bay leaves

Mash

⅓ cup	Extra virgin olive oil
½	Lemons, juice of, to season
1	Ground nutmeg, to season
¼ cup	Parmesan cheese, to season

Directions

1. For the crumb, mix panko breadcrumbs with parmesan and lemon zest.
2. Cut the ends from brussels sprouts and cut in half. Add to a saucepan and cover with cold water. Add cloves chopped garlic, salt and bay leaves. Bring to the boil and simmer until sprouts are very tender.
3. For the mash, drain the water from the pot, remove the bay, add extra virgin olive oil and mash well (using a traditional potato masher) until smooth. Season with lemon juice, freshly ground pepper, a little grated nutmeg, and parmesan.
4. Add mash to a baking dish (or individual dishes), top with crumb mix and bake until golden.

Check out Warren's other brussels sprouts recipes

• Brussels sprout, kale and pecan salad
• Flash fried brussels sprouts with a sweet chilli sauce
• Roasted brussels sprouts and garlic with pickled onions