4 Serves
35 Mins
32 g
37 g
35 g
Heat the olive oil in a large sauce pot over medium heat. Add the shallots and garlic, sautéing until softened, about 3 minutes.
Ingredients, vitamins, and health benefits
Olive Oil
Shallot
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Vitamin E
3 mg / 15 mgVitamin K
211 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
97 µg / 400 µgCalcium
664 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
101 mg / 420 mgPhosphorus
665 mg / 1,250 mgPotassium
992 mg / 4,700 mgSodium
1120 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
27 µg / 55 µgFiber
6 g / 28 gSugar
7 g / 50 gSaturated Fat
14 g / 20 gCholesterol
64 mg / 300 mgCaffeine
0 mgNet Carbs
31 gAlcohol
0 g
Add the Brussels sprouts to the pot and stir to coat. Pour in the bone broth and cook until the sprouts are tender, approximately 5 minutes.
Stir in the heavy cream and white cheese. Season with nutmeg and salt, cooking for 2 minutes until the cheese has fully melted into a smooth sauce.
In a small bowl, combine the pine nuts, fresh thyme, and parmesan cheese with a pinch of salt.
Divide the Brussels sprouts mixture into four ramekins and sprinkle the pine nut topping evenly over each.
Place the ramekins on a baking sheet and bake in a preheated oven until the gratin is bubbly and the crust is golden brown, about 10 to 12 minutes.
Garlic
Brussels Sprouts
Bone Broth
Heavy Cream
White Cheese
Nutmeg
Salt
Parmesan Cheese
Pine Nuts
Thyme
Vitamin A
235 µg / 900 µgVitamin C
101 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
3 mg / 15 mgVitamin K
211 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
97 µg / 400 µgCalcium
664 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
101 mg / 420 mgPhosphorus
665 mg / 1,250 mgPotassium
992 mg / 4,700 mgSodium
Fiber
6 g / 28 gSugar
7 g / 50 gSaturated Fat
14 g / 20 gCholesterol
64 mg / 300 mgCaffeine
0 mgNet Carbs
12
g42
g16
g
Zinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
27 µg / 55 µgAlcohol
0 g