Brussel sprouts, poppy seed and emmentaler gratin

I love cheesy gratins like this one. And also I like finding ways of rendering otherwise boring veggies into a delicious form, like giving those little green cabbages a lovely make-over. The whole thing, besides tasting delicious, is full of crunch and depth thanks to the poppy-seeds. Spiced with paprika and a touch of cinnamon (though it sounds weird in a savory dish, it matches the rest perfectly). Enjoy :)
Recipe adapted from: here. 

Last year: Roast turkey pieces with thyme, rosemary, green garlic and lemon, Rosemary baked potatoes with green garlic, Three-cheese pasta with rucola, hazelnuts and sesame, Romanian Pasca (Easter cheese and egg cake) with raisins and Aloo Gobi (cauliflower and potato) with rice and raita (Indian).


Ingredients (serves 2):

• 500 g cleansed brussel sprouts
• 2 eggs
• 150 ml milk
• 2 tablespoons poppyseeds
• 1 tablespoon pickled mustard
• 1/2 teaspoon hungarian paprika
• a pinch of cinnamon
• a very thin slice of butter butter
• 150 g grated emmentaler
• salt and pepper to taste

Boil the brussel sprouts for 5 minutes in salted boiling water. Drain and cool them fast. In a small bowl put the eggs, salt and pepper, cinnamon, paprika, pickled mustard and poppy seeds.

Preheat oven to 180 degrees. Put the sprouts in a heat proof dish rubbed with the butter, mix the eggs with the spices and also the milk and pour the whole thing over the veggies. Top with the grated emmentaler.

Bake for 30-40 minutes (until the liquids aren't runny anymore if you lift one side of the dish). Take out, allow to cool a bit and dig in! :)