Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Your welcome to be apart of Anesis Club (Private) after at least becoming a FREE Rookie in my Network at this link https://www.onelife.eu/signup/nenosplace

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Brussels Sprouts Gratin with Caramelized Shallots

Share

Lobo
Moderator
Moderator

Posts : 19773
Thanked : 946
Join date : 2013-01-12

Brussels Sprouts Gratin with Caramelized Shallots

Post by Lobo on Fri 22 Jan 2016, 2:00 am


Brussels Sprouts Gratin with Caramelized Shallots


Read Reviews

Write a Review
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 8
We’ve put a sophisticated new spin on a traditional Thanksgiving vegetable, transforming brussels sprouts into a creamy gratin. This dish offers an enticing contrast of flavors and textures: Caramelized shallots offset the slight bitterness of the brussels sprouts, while cream and two kinds of cheese add richness. A bread crumb topping lends irresistible buttery crunch.



  • Printer Friendly Version






  • 745

Ingredients:

For the topping:


  • 3 cups coarse fresh bread crumbs
  • 3 Tbs. unsalted butter, melted
  • 1 1/2 tsp. lemon zest
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground pepper
  • 2 Tbs. minced fresh flat-leaf parsley


For the gratin:


  • 1 Tbs. unsalted butter
  • Kosher salt, to taste, plus 2 tsp.
  • 2 lb. brussels sprouts, trimmed and halved lengthwise
  • 2 Tbs. all-purpose flour
  • 8 oz. Gruyère cheese, grated
  • 1/2 oz. Parmigiano-Reggiano cheese, grated
  • 1 tsp. lemon zest
  • 3/4 tsp. freshly ground pepper
  • 1 cup heavy cream
  • 1 jar (8 oz.) caramelized shallots, liquid strained off


Wine Pairing

This pairs well with juicy, medium-bodied red wines like the Josep Grau Vespres, Montsant from our Wine Club.

Directions:

Preheat an oven to 375°F.

To make the topping, in a bowl, stir together the bread crumbs, butter, lemon zest, salt, pepper and parsley. Set aside.

To make the gratin, grease a 12-inch ovenproof nonstick fry pan with the butter. Bring a large pot of salted water to a boil over high heat. Add the brussels sprouts and cook until just tender, 5 to 7 minutes. Drain, then transfer to a bowl of ice water. Drain and pat dry with paper towels.

In a bowl, stir together the flour, Gruyère, Parmigiano-Reggiano, lemon zest, the 2 tsp. salt and the pepper. Stir in the cream, then the brussels sprouts and caramelized shallots. Transfer the mixture to the prepared fry pan and smooth the top. Sprinkle the bread crumb mixture evenly on top. Bake until the bread crumbs are golden brown, about 35 minutes. Let the gratin rest for 15 minutes before serving. Serves 8.
Williams-Sonoma Kitchen.

Related Tips


  • All About Brussels Sprouts

    Current date/time is Sat 21 Jan 2017, 11:56 pm