vrijdag 5 december 2008

Creamy Brussels Sprouts Gratin

2 pounds fresh Brussels sprouts, stem ends sliced off, outer layer of leaves removed, sprouts halved lengthwise through the core
2 tablespoons unsalted butter, melted in the microwave in 10-second increments
1 teaspoon salt (or to taste)
Freshly ground pepper to taste
1 cup heavy cream
1/2 cup panko
1/4 ounce fresh Parmesan, grated
1/2 tablespoon unsalted butter, melted
1/2 teaspoon salt
Preheat the oven to 425F.
Toss the Brussels sprouts with the butter, salt and pepper.
Arrange in a shallow baking dish just large enough for a generous single layer. (The sprouts do shrink while roasting so some overlap is good.)
Roast for about 35 minutes (stirring well after 15, 25 and 35 minutes) until the sprouts are very nearly cooked through and brown in spots.
Pour the cream over top and return to the oven for 5 - 10 minutes (stirring after 5 and 10 minutes) until cream thickens, coats the Brussels sprouts and darkens slightly.
Remove from oven, switch oven to the broiler.
Mix topping ingredients and spread evenly over top.
Place under broiler for 5 - 10 minutes until topping turns crisp and golden.

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