Vegan gratin with Brussels sprouts
400-500 g of fresh Brussels sprouts
200 ml of coconut cream
1 tablespoon rice flour
2 tablespoons coconut butter
Salt and pepper
1 pinch of nutmeg
1 handful of walnuts
1 handful of prunes
Remove the outer leaves of the Brussels sprouts and cut a little bit the stem. Bring a saucepan of water to the boil (at least 1 liter), salt it and dip in the Brussels sprouts. Blanch for 8 minutes. Then drain the water and soak the sprouts in a bowl of ice water in order to stop the cooking process and preserve their fresh color. Leave aside.
Whisk the rice flour and coconut cream in a saucepan. Season with salt, pepper and nutmeg. Also add the coconut butter. Cook over low heat until you get a thick béchamel sauce (stir all the time).
Butter a ceramic baking dish of suitable size. Spread the béchamel sauce on the bottom. Place the Brussels sprouts on, dipping them halfway in the sauce. Garnish the dish with prunes and walnuts. Finish with a grating of black pepper and a few sips of olive oil.
Bake the vegan gratin at 200°C for about 30 minutes or until walnuts and sprouts are golden brown.