Brussels Sprouts Gratin Food Network Magazine Recipes

SCREAMING HEADS: BRUSSELS SPROUTS GRATIN

Steps:

• Preheat oven to 350 degrees F.
• Peel off any damaged outer layers of Brussels sprouts. Trim the stem to make it flush. Quarter each sprout and score the stem on each quarter with a 1/4-inch-deep "X."
• Saute the prosciutto in the butter over medium heat for about 2 minutes. Add the garlic and Brussels sprouts and stir continuously for 2 to 3 minutes. Add the flour and continue stirring for 2 minutes. Add the cream, half-and-half, and sherry. Bring the liquid to a simmer, then reduce the heat and continue simmering for 7 minutes or until the liquid is reduced by 1/3. Stir in the 1 cup of Parmesan, nutmeg, salt, and pepper. Transfer to an ovenproof casserole dish. Cover with remaining 1/2 cup Parmesan. Cover with aluminum foil and bake for 25 minutes. Serve immediately.
• Preheat oven to 350 degrees F.
• Cut off the papery tip of the garlic head, exposing the top of each garlic clove. Brush the exposed cloves with olive oil.
• Place the garlic, root side down, on the center of a piece of aluminum foil. Bundle the garlic with the foil, leaving a small vent on top. Roast the garlic for 45 minutes or until the cloves turn beige and are fork tender. Remove from the oven and let stand until cool enough to handle.
• Squeeze the garlic head upside down over a small bowl and the cloves will pop out.
• Refrigerate for up to 1 week.

BRUSSELS SPROUTS GRATIN

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
• Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until tender, about 8 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and cut in halves or quarters, depending on size. Set aside.
• Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until limp and lightly browned, about 5 minutes. Reduce heat and stir in the Brussels sprouts. Season with salt and pepper then toss for about 1 minutes to evenly distribute the seasonings. Arrange bacon and Brussels sprouts on the prepared baking dish. Pour cream evenly over the Brussels sprouts, then sprinkle breadcrumbs and Parmesan cheese on top. Distribute pieces of butter over the bread crumbs.
• Bake in the preheated oven until golden brown and heated through, 20 to 25 minutes.

BRUSSELS SPROUTS GRATIN (FOOD NETWORK MAGAZINE)

Steps:

• Preheat the oven to 400 degrees and butter a 2-quart baking dish. Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8 to 10 minutes.
• Drain the Brussels sprouts and coarsely chop. Transfer to the prepared baking dish and toss with the red pepper flakes, and salt and pepper to taste, then spread out evenly. Pour the cream on top, sprinkle with the cheese and breadcrumbs and dot with the butter pieces.
• Bake the gratin until bubbly and golden brown, about 15 minutes.

BRUSSELS SPROUT GRATIN

Steps:

• Preheat oven to 400 degrees F.
• Bring a large pot of salted water to a boil over medium heat. Add the Brussels sprouts and cook for 5 to 7 minutes, until bright green and beginning to soften. Remove the sprouts with a slotted spoon and drop into a bowl of ice water to stop the cooking process.
• Make the sauce by melting the butter and flour together in a saucepan over medium heat. Cook, stirring, until smooth and bubbling, about 1 minute; slowly whisk in milk and continue to cook, whisking frequently, until thick and creamy, 2 to 3 minutes. Season the sauce well with salt and heavily with pepper.
• Halve the Brussels sprouts through the core and put them in an even layer in a 2 quart baking dish. Pour the sauce over the sprouts and sprinkle the cheese evenly over the top. Bake in the center of the oven for 10 to 15 minutes until the top is golden and bubbling.

BRUSSELS SPROUT GRATIN

Steps:

• Preheat the oven to 350 degrees F. Shave the Brussels sprouts crosswise into 1/8-inch-thick slices with a sharp knife or mandoline. In a large bowl, combine the Brussels sprouts, cheddar, flour, thyme and garlic; season with salt and pepper and toss to combine. Transfer the mixture to an 8-inch-square baking dish, packing it in. Pour the heavy cream evenly on top.
• In a small bowl, combine the panko, parmesan and olive oil and pour over the Brussels sprout mixture. Bake, uncovered, until the Brussels sprouts are tender, the sauce is bubbling and the top is golden brown, 25 to 30 minutes. Garnish with the parsley.

BRUSSELS SPROUT GRATIN

Steps:

• Preheat the oven to 350 degrees F.
• Shave the brussels sprouts horizontally into 1/8-inch slices with a sharp knife or mandoline. Add to a bowl. Add the Cheddar, flour, thyme, garlic and some salt and pepper to the bowl. Toss to combine. Add the mixture to an 8- by 8-inch baking dish, packing it in. Pour over the heavy cream.
• In a small bowl, combine the panko, Parmesan and oil and pour over the brussels sprouts mixture.
• Bake uncovered until the brussels sprouts are tender, the sauce is bubbling and the top is golden, 25 to 30 minutes. Garnish with the parsley and serve.

BRUSSELS SPROUTS GRATIN

Steps:

• Bring a large pot of salted water to a boil. Add brussels sprouts; cook until tender (about 5 minutes). Drain and rinse in cold water until cool. Cut sprouts in half and set aside.
• In same pot, cook bacon until browned; 4 minutes. Drain on paper towel. Remove excess fat from pot.
• In same pot, add onion and cook until softened; 3 to 4 minutes.
• Meanwhile, preheat oven to 350. Stir reserved sprouts and bacon to the onion in the pot. Stir to mix and transfer to a 1 1/2 quart casserole dish.
• In a bowl, combine heavy cream, salt, thyme, pepper and nutmeg. Pour over sprout mixture.
• Mix bread crumbs with parmesan cheese and sprinkle over the sprouts. Dot with butter.
• Bake until lightly browned; about 30 minutes.

BEST BRUSSEL SPROUTS GRATIN

Steps:

• Pre-heat your oven to 400. Wash the sprouts, trim the ends & cut in half. Shake off excess water & lay them in a shallow roaster, casserole & gratin dish big enough to hold them in a single layer. Some overlapping is fine; you just don't want them piled up on top of one another or they'll steam rather than roast. Add 1 Tblsp. of the olive oil, and toss them around until they're all coated with oil. Sprinkle on some salt & pepper. Roast them for 25 minutes or so; you want them to start browning & crisping but not burnt!
• While those are roasting, do two things: 1. measure out the whipping cream & stir in the nutmeg until its evenly distributed; set aside. 2. mix the bread crumbs, grated cheddar, garlic powder, and 1/4 teaspoon each of salt & pepper. Toss these together, then drizzle a Tblsp. of olive oil over this topping mixture and toss it around again until that's evenly distributed throughout. The little bit of oil helps the bread crumbs crisp up lovely when you put it in the oven.
• After you take your Brussels sprouts out of the oven, drizzle the nutmeg/cream over them & stir it around a bit until the sprouts are coated with cream. Then sprinkle on the topping mixture. Put it back in the oven for another 20 minutes until the topping's nice & crispy.
• Remove from oven & let it cool for maybe 5 minutes while you get everything else to the table. I hope you enjoy!

BRUSSELS SPROUTS GRATIN

Steps:

• To make the gratin topping: In a small mixing bowl, combine the breadcrumbs, butter, parsley, lemon zest, gruyere, and salt and pepper to taste. Toss lightly, set aside.
• Sprouts: Pre-heat the oven to 200°C Make a pouch with a sheet of aluminium foil that has been folded in half.
• Place the garlic and 2 tablespoons of olive oil into the pouch and fold the sides over to seal. Roast in the oven for 15 minutes. Remove and let cool. Press the garlic from the peels and set the garlic flesh aside.
• In a medium bowl, toss the sprouts with remaining olive oil, 1 teaspoon of salt, and a quarter teaspoon of black pepper.
• Place the sprouts in a baking tray that can hold them in a single layer. Roast in a 200C oven until browned and they can be pierced by a fork with a little resistance, about 10 minutes. Set aside.
• Heat a frying pan over medium heat. Add the shallots and bacon, stirring frequently until the bacon is rendered and the shallots begin to caramelise, about 4 minutes. Add the roasted garlic flesh and remaining lemon zest.
• Deglaze the pan with the lemon juice. Stir and remove from heat.
• Toss this mixture with the brussels sprouts.
• To make the mornay sauce: In a large saucepan, melt the butter. Add the flour to make a roux and cook until it smells toasted and the colour is a light brown.
• Add the thyme and cream, stirring vigorously to avoid lumps. Heat to a simmer, stirring continuously, about 2 minutes. Remove from the heat and pour the sauce through a strainer, removing the thyme.
• Return the sauce to the saucepan and add the gruyere and parmesan. Stir until the cheese has melted. Season with half a teaspoon of salt and a dash of freshly ground black pepper.
• Pile the sprouts into either a single gratin dish, or several small dishes.
• Pour the mornay sauce over the sprouts and sprinkle the breadcrumb mixture over the top.
• Cover loosely with a sheet of foil and bake until bubbling, 15 minutes. Remove the foil and cook another 5 minutes until the top is nicely browned. Remove from the oven and let rest for 10 minutes. Serve warm.

BRUSSELS SPROUTS GRATIN

Steps:

• Preheat oven to 400 degrees F. Grease a 3-quart baking dish with nonstick cooking spray.
• Place prepared Brussels sprouts on a baking sheet. Drizzle with olive oil. Add garlic and shallots and season with salt and pepper, tossing to mix.
• Bake for 12-15 minutes or until golden brown.
• In a medium saucepan, melt butter over medium heat.
• Stir in flour and cook for 1 minute.
• Add milk and heat until mixture is thick and bubbling, about 4 minutes, stirring constantly.
• Remove from heat and stir in cheese. Add 2 tablespoons of Parmesan and stir to combine. Mix in salt and pepper to taste. Stir in roasted Brussels sprouts mixture.
• Pour the mixture into the prepared baking dish. Sprinkle with remaining Parmesan cheese and bacon.
• Bake for about 20 minutes, or until golden brown.

BRUSSELS SPROUTS GRATIN

Steps:

• Preheat oven to 300 degrees.
• Melt the butter over a medium heat in a medium sauté pan and cook the onions but do not allow them to brown.
• In a separate pan, cook the bacon over a medium heat to render the fat.
• Butter a shallow ovenproof dish.
• Blend together the cream, milk, Parmesan cheese and seasoning in a large bowl with a spoon.
• Mix the blanched Brussels sprouts, onions and bacon, tossing them together with the garlic, a little seasoning and grated nutmeg.
• Place the mixture into the bottom of the ovenproof dish and cover with the cream mixture.
• Cover the dish loosely with wax paper and bake for approximately 1 hour.
• Halfway through cooking, remove the paper and press the sprouts under the liquid in the dish.
• Return to the oven and brown.
• Serve warm.

BRUSSELS SPROUTS GRATIN

Steps:

• Preheat oven to 375°F Use a little butter to grease a 2 quart casserole dish.
• Melt 3 tablespoons butter in a 4 quart dutch oven over medium heat. Add the onions, garlic, and a pinch of salt and cook until soft, about 15 minutes. Add the cream and bring to a simmer. Turn the heat to low and cook until the cream is slightly thickened, about 5 minutes.
• Meanwhile, thinly slice the brussels sprouts crosswise on a mandolin, slicing just until you get to the hard core.
• Melt another 2 tablespoons of the butter in a small skillet over medium heat. Stir in the flour and cook, stirring constantly, just until it begins to smell toasty, about 2 minutes.
• Mix the mustard with 1 tablespoon of water to make a thin paste. Whisk 2 tablespoons of the flour mixture into the onions along with the mustard paste, nutmeg, and 2 teaspoons salt; crank the heat up to medium and continue whisking until the mixture comes to a simmer and thickens, about 2 minutes. Cut heat to low and cook until the sauce loses any floury taste, about 10 minutes.
• Fit a food processor with the metal blade, and add the panko, Parmesan, 1 teaspoon salt, 1/2 teaspoon lemon zest, and the remaining 6 tablespoons butter. Process to a crumbly paste. Spread the crumb mixture on a sheet of parchment paper and top with another sheet. Use a rolling pin to roll the crust to fit the top of the casserole.
• Carefully pour the onion sauce in a blender and blend until smooth. Add the remaining zest from the lemon, all of the lemon's juice, and 1 teaspoon salt. Blend again until smooth. Pour the sauce back into the pot and fold in the sliced brussels sprouts. Bring the mixture to a gentle simmer and cook until the sprouts are wilted, about 5 minutes.
• Spoon the mixture into the prepared casserole and invert the prepared crust over the brussels sprouts. Bake until golden brown and bubbly, about 40 minutes.