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Category: Brussel Sprouts
Prep Time: Cook Time: Total Time:
1 1/2 pounds brussels sprouts, trimmed
2 large shallots, halved
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1 1/4 cups heavy cream
3 1/2 ounces (1 1/4 cups) finely grated Gruyere
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon cayenne pepper
3/4 cup panko
1/2 cup finely grated Parmigiano-Reggiano
2 teaspoons finely chopped fresh rosemary
Position a rack in the center of oven and heat oven to 375 degrees. In a food processor fitted with a slicing blade, slice brussels sprouts and shallots.
In a 12-inch oven-safe skillet, melt butter over medium heat. Continue to cook butter until it begins to brown and smell nutty. Set aside 1 tablespoon of the browned butter in a medium bowl.
Add brussels sprouts, shallots, 2 teaspoons salt and 1/2 teaspoon pepper to the pan and toss to combine. Cook, stirring occasionally, until sprouts and shallots begin to soften and brown in spots, about 6 minutes. Remove the pan from the heat.
Meanwhile, in a 2-quart saucepan over medium heat, combine cream, Gruyere, nutmeg, cayenne and 1/4 teaspoon salt. Heat until cheese is melted, whisking occasionally, about 4 minutes.
Do not boil. Add sauce to sprouts, carefully stirring to combine.
Add panko, Parmigiano, rosemary and a pinch of salt to the reserved butter and mix thoroughly. Top the sprout mixture with panko mixture.
Bake until crumbs are browned and sprouts are tender, 10 to 15 minutes. Let cool for about 5 minutes before serving.
For a more elegant presentation, transfer sprout mixture to a 12-inch wide, 11/2-inch deep ceramic baking dish before topping with panko and baking. Serves 6 to 8.
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PAN-ROASTED BRUSSELS SPROUTS GRATIN WITH SHALLOTS AND ROSEMARY
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Category: Brussel Sprouts
Prep Time: Cook Time: Total Time:
1 1/2 pounds brussels sprouts, trimmed
2 large shallots, halved
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1 1/4 cups heavy cream
3 1/2 ounces (1 1/4 cups) finely grated Gruyere
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon cayenne pepper
3/4 cup panko
1/2 cup finely grated Parmigiano-Reggiano
2 teaspoons finely chopped fresh rosemary
Position a rack in the center of oven and heat oven to 375 degrees. In a food processor fitted with a slicing blade, slice brussels sprouts and shallots.
In a 12-inch oven-safe skillet, melt butter over medium heat. Continue to cook butter until it begins to brown and smell nutty. Set aside 1 tablespoon of the browned butter in a medium bowl.
Add brussels sprouts, shallots, 2 teaspoons salt and 1/2 teaspoon pepper to the pan and toss to combine. Cook, stirring occasionally, until sprouts and shallots begin to soften and brown in spots, about 6 minutes. Remove the pan from the heat.
Meanwhile, in a 2-quart saucepan over medium heat, combine cream, Gruyere, nutmeg, cayenne and 1/4 teaspoon salt. Heat until cheese is melted, whisking occasionally, about 4 minutes.
Do not boil. Add sauce to sprouts, carefully stirring to combine.
Add panko, Parmigiano, rosemary and a pinch of salt to the reserved butter and mix thoroughly. Top the sprout mixture with panko mixture.
Bake until crumbs are browned and sprouts are tender, 10 to 15 minutes. Let cool for about 5 minutes before serving.
For a more elegant presentation, transfer sprout mixture to a 12-inch wide, 11/2-inch deep ceramic baking dish before topping with panko and baking. Serves 6 to 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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