Brussels Sprouts Gratin
&
Pic Saint-Loup AOC

INGREDIENTS

800g Brussels sprouts
150g spinach leaves
100g cooked chestnuts
10 walnut kernels
2 shallots
500ml crème fraîche
150g grated Comté cheese
40g butter

PREPARATION

1. Preheat the oven to 180°C.
2. Wash the Brussels sprouts and cut them in half.
3. Place the sprouts in a pot of boiling salted water for 8 minutes. Then remove and place under cold water. Drain well and set aside.
4. Boil the spinach leaves in the water for 3 minutes, then drain and set aside.
5. Chop the shallots. Crush the walnuts and chestnuts.
6. Melt the butter in a casserole to fry the shallots without browning. Add the walnuts and chestnuts. Fry for 4 minutes over a high heat, stirring.
7. In a saucepan, heat the crème fraîche with the grated cheese on the stove, stirring to obtain a homogeneous mixture.
8. In a bowl, mix the sprouts with the pan-fried walnuts and chestnuts and place on the bottom of a gratin dish.
9. Cover with the cream-cheese mixture. Bake for 20 minutes. Serve hot.

Suggested accompaniment: Green salad, endive salad, seasonal soup.