Ingredients
- Brussel sprouts with chestnuts & bacon 500g
- Macphie béchamel with butter sauce 280ml
- French Gruyère-style block 100g
- Parmesan style vegetarian grated hard cheese 20g
- Crispy fried onions 20g
Method
- Defrost the sprouts with chestnuts and bacon and slice sprouts evenly then sauté quickly in a frying pan.
- Place the sprouts into an oven tray and cover with béchamel sauce and grated Gruyère cheese.
- Finish with grated parmesan and crispy onions then bake for 20-30 minutes at 180oc until golden brown.
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