It's not surprising when you start to add up all of the calories in all of the dishes, mains and sides, that people in the UK and other Western countries take in by eating Christmas lunch alone we are talking at a massive amount of caloric intake, for just one meal, not to mention the whole day through . . . as the feasting begins in the morning and continues on up into the night! I have tried to come up with a few sides this year that won't break the calorie bank, and yet are still delicious and which feel luxurious. This Skinny Sprout and Carrot Gratin I am showing you today is one of them.
I love Brussels Sprouts. I think they are one of my favourite side dishes when it comes to Christmas lunch. I would even say I love them more than the potatoes, which is saying a lot. Todd, he loves them too, but he says they don't love him, which I think is his polite British way of saying they give him . . . ahem . . . a bit of wind.
Wind or not, I don't think he will be turning these down come the day. They are fabulously delicious. Trimmed and halved sprouts are roasted in the oven along with some chunky carrots. (Score two veg in one!)
Roasting brings out the nutty sweetness of sprouts, and they don't get over cooked either. I do love my sprouts, but an over cooked sprout turns even me off . . .
The sauce feels indulgent, and you would never know it is made with skimmed milk. Just a bit of cheese is added to give the sauce a bit of depth and richeness, two kinds . . . Parmesan and Gruyere. (Swiss) You don't need a lot of Parmesan to add a nice jolt of flavour to things.
You pour the sauce over the roasted veg and then sprinkle a dash more cheese on top and roast them for a bit longer until bubbling and crispy golden brown in spots.
Proof positive that luxurious needn't break the calorie bank. This, aong with a bit of turkey, a roasted spud, some mashed swede and a smidgen of stuffing and I'm a happy camper.
You got to save room for pudding right?
*Skinny Sprout & Carrot Gratin*Serves 6
1 large carrot peeled and cut into chunks (parboil for 5 minutes)1/4 tsp fine sea salt