Sunchoke and Brussels sprouts gratin

Step 1/3

• 500 g sunchokes
• 200 g Brussels sprouts
• 2 cloves garlic

• cutting board
• knife
• oven

Preheat oven to 180°C/350°F. Wash Jerusalem artichokes and clean brussel sprouts. Thinly slice sunchokes and Brussels sprouts. Peel and mince garlic.

Step 2/3

• 30 g butter
• 30 g flour
• 200 g heavy cream
• 200 ml milk
• ½ tsp ground nutmeg
• salt
• pepper

• frying pan
• whisk

To make the béchamel sauce, melt butter in a pan, then add flour, and stir to combine. Add garlic, cream, and milk, and bring to a boil. Season with nutmeg, salt, and pepper.

Step 3/3

• 100 g grated Parmesan cheese
• 6 sprigs thyme

• cast iron pan

Mix sunchokes and brussel sprouts with Parmesan and thyme, pour over sauce. Transfer to a cast iron pan and bake at 180°C/350°F for approx. 40 - 50 min. Enjoy!

Enjoy your meal!