Simplicity in all its glory, I decided anyway on doing the creamy gratin with saffron side dish I've had on my mind since last year, with the brussel sprouts. And it turned out really lovely. The sauce is fantastic. Just remember to, unlike I did, use a smaller gratin mould so the pre-cooked brussel sprouts are completely covered in sauce.
Inspired by a recipe for brussel sprouts and tofu gratin in the vegan magazine VEGO, here's the recipe for
Creamy brussel sprouts gratin with saffron
500 g brussel sprouts
2 tbsp rapeseed oil
1 yellow onion
1-2 tbsp flour
2 dl oat milk
2 dl oat cream Oatly iMat
1 vegetable stock cube or equivalent
0,5 g saffron
white pepper, salt
Rinse and peel the brussel sprouts. Boil them in water for about 5 minutes.
Chop the onion finely. Fry in the oil until golden-ish. Powder flour in and stir. Add the milk, cream, stock cube, pepper and saffron. Let to boil while stirring and the simmer until creamy. Taste.
Pour the brussel spouts into a gratin mould, cover with the sauce and put in oven at 225C for 15 minutes.
As I said, the sauce is wonderful and will work great for a flavourful, creamy pasta sauce too.