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Category: Brussel Sprouts
Prep Time: Cook Time: Total Time:
1 lb of Brussel sprouts, trimmed of the tough leaves and woody stems and quartered
3 strips bacon, diced (I used pancetta)
1 cup sliced leeks
1 tbsp flour
2 tsp minced garlic
1/2 cup low sodium chicken broth
1/2 cup heavy cream
1 tbsp fresh lemon juice
1/2 cup grated Gruyere or Swiss cheese
Crumb Topping:
1 tbsp olive oil
1 cup dry bread crumbs
1/4 cup chopped walnuts (I omitted these)
1/2 cup grated Gruyere or Swiss cheese
2 tsp minced lemon zest
Kosher salt and black pepper to taste
Preheat oven to 350. Coat a 2-quart casserole dish with nonstick spray. Blanch the sprouts in a pot of boiling salted water for 5 minutesp; drain and set aside.
Saute the bacon in a skillet over medium heat until crisp - use a slotted spoon to remove bacon to a paper towel lined dish. Add the leeks to the skillet; cook over medium heat until softened. Stir in the flour and garlic, cook for 1 minute.
Stir in the chicken broth, cream and lemon juice; bring to a simmer and cook until thick - about 2 minutes. Remove mixture from heat; stir in the sprouts, bacon and 1/2 cup Gruyere or Swiss. Transfer the mixture to the prepared baking dish.
Heat olive oil for the crumb topping in a nonstick skillet over medium heat. Stir in the bread crumbs and walnuts; cook until crumbs begin to brown. Remove mixture from heat to a bowl; let cool 5 minutes.
Stir in 1/2 cup Gruyere or Swiss, the lemon zest, salt and pepper. Top the Brussel Sprouts mixture with bread crumb mixture and bake until crumbs are brown, 25-30 minutes. Serves 4-6
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BRUSSEL SPROUTS AU GRATIN WITH GRUYERE
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Category: Brussel Sprouts
Prep Time: Cook Time: Total Time:
1 lb of Brussel sprouts, trimmed of the tough leaves and woody stems and quartered
3 strips bacon, diced (I used pancetta)
1 cup sliced leeks
1 tbsp flour
2 tsp minced garlic
1/2 cup low sodium chicken broth
1/2 cup heavy cream
1 tbsp fresh lemon juice
1/2 cup grated Gruyere or Swiss cheese
Crumb Topping:
1 tbsp olive oil
1 cup dry bread crumbs
1/4 cup chopped walnuts (I omitted these)
1/2 cup grated Gruyere or Swiss cheese
2 tsp minced lemon zest
Kosher salt and black pepper to taste
Preheat oven to 350. Coat a 2-quart casserole dish with nonstick spray. Blanch the sprouts in a pot of boiling salted water for 5 minutesp; drain and set aside.
Saute the bacon in a skillet over medium heat until crisp - use a slotted spoon to remove bacon to a paper towel lined dish. Add the leeks to the skillet; cook over medium heat until softened. Stir in the flour and garlic, cook for 1 minute.
Stir in the chicken broth, cream and lemon juice; bring to a simmer and cook until thick - about 2 minutes. Remove mixture from heat; stir in the sprouts, bacon and 1/2 cup Gruyere or Swiss. Transfer the mixture to the prepared baking dish.
Heat olive oil for the crumb topping in a nonstick skillet over medium heat. Stir in the bread crumbs and walnuts; cook until crumbs begin to brown. Remove mixture from heat to a bowl; let cool 5 minutes.
Stir in 1/2 cup Gruyere or Swiss, the lemon zest, salt and pepper. Top the Brussel Sprouts mixture with bread crumb mixture and bake until crumbs are brown, 25-30 minutes. Serves 4-6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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