Ingredients
- 2 tbsp Coconut oil
- 12 oz (340 g) onion, chopped
- 6 oz (170 g) celery, chopped
- 10 oz (280 g) Brussels Sprouts, shaved
- 1 tsp konjac flour
- 1 cup 8 fl oz chicken stock
- ½ cup 4 fl oz heavy (double) cream
- ½ tsp sea salt
- Ground black pepper to taste
- ½ tsp ground nutmeg
- 1 oz (30 g) Parmesan cheese, grated
How to Make It
- Heat the coconut oil in a large pan over medium heat. Add the onion and celery and cook until soft about 15 minutes.
- Add the shaved sprouts, stir well and cook for a further 5 minutes.
- Place the konjac flour in a small pan, and while whisking continuously pour in the stock and then the cream until completely combined.
- Cook sauce over a medium heat, stirring continuously, until the sauce has thickened a couple of minutes. Add the sea salt, pepper, and nutmeg. Stir.
- Pour the sauce into the veggies and mix thoroughly.
- Pour into a baking dish and smooth the top. Sprinkle the Parmesan cheese evenly over the surface and bake in the oven at 350F for 40 minutes, until top is golden brown.
