Sprout and Celery Gratin

Sprout and Celery Gratin

SERVES: 4-6 | PREP TIME: 10 min | COOK TIME: 30-40 min

December is Brussels sprout season and we’re making the most of this deliciously peppery brassica. This week we’ve combined them with celery and leek and baked them in the oven in a creamy cheesy gratin, perfect to get the sprout season started!

Brussels Sprouts and Celery GratinIngredients:

350g Brussels sprouts
1 small or half a large celery
1 onion or half a large leek
50g butter
1 tablespoon plain flour
100ml milk
Couple sprigs of thyme
Handful of grated cheese
Salt and pepper


1. Prep your ingredients:

  • Preheat your oven to 200 degrees or 180 for a fan oven
  • Dice the onions or slice the leek into small pieces
  • Chop the celery into chunky pieces
  • Wash and trim the sprouts and cut in half or quarter

2. Melt the butter in a saucepan and gently cook the onion/leek for 3-4 minutes.

3. Then, add in the celery, sprouts and thyme and season with salt and pepper.

4. Stir well and cook for about 5 minutes until the sprouts are starting to become tender.

5. Add in the flour to coat all the veg and then pour in the milk, stirring all the time until the sauce thickens.

6. Transfer to an ovenproof dish and sprinkle the grated cheese on top. Bake in the oven for 20 minutes until the cheese is golden and the sprouts are tender.

7. Serve on its own or as a side with roast chicken or turkey.