Seasonal Chef: Visiting Brussels Sprouts in an Easy Gratin

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Brussels sprouts: tiny green orbs that spark a love-hate relationship with people. What is it about them, and where do they come from? Did you know that they grow on magnificent stalks with leaves like plums? Once the brussels sprout plant is harvested the leaves are removed they appear at the farmers market

brussels sprouts

in the form of a stalk. Then at your neighborhood grocery store in bags or little tubs.

What exactly are they? Brussels sprouts are from the same species group as cabbage, collard greens, broccoli, kale, and kohlrabi. In their raw state brussels sprouts contain high levels of vitamin C and vitamin K.

Last year I did a story about brussels sprouts incorporating these mini green cabbages into a delicious

Brussels Sprout, Farro and Pomegranate Salad, Seasonal Chef Maria Reina

Brussels Sprout, Farro and Pomegranate Salad.

This time I decided to shred them and try them out in a gratin.

shred brussels sprouts

Making life very easy I used my food processor to do all the heavy lifting.

mornay sauce

I have a go-to béchamel sauce sauce recipe that I use all the time: 1 tablespoon of butter, 1 tablespoon of flour and 1 cup of milk. Salt, pepper and a pinch of nutmeg to season it. Starting from that point I added a little more milk and some cheddar cheese to create a mornay sauce.

P1020428

I was going the easy route on this one and skipped the sauté or blanch and added the brussels sprouts right into the sauce.

brussels sprout gratin

From the pan to a baking dish it went with a little more cheese on top and then at the last minute I decided to add some walnuts. (Good choice!)

Brussels Sprout Gratin

Baked, roasted or raw, give the mighty little brussels sprout a try. They are in season now and really delicious.

Buon Appetito!

One year ago: Brussels Sprouts
T
wo years ago: Gifts for the Cook

Easy Brussels Sprout Gratin

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 6-8 servings

Easy Brussels Sprout Gratin

Everything is better with cheese, and even more delicious in a cream sauce. Try this easy dish using shredded brussels sprouts for a quick side dish for dinner.

Ingredients

  • 1 lb brussels sprouts
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 3 cups of whole or 2% milk, warmed in the microwave or on the stove
  • Kosher salt
  • Ground black pepper
  • Nutmeg
  • 1 1/2 - 2 cups shredded white cheddar
  • 1 cup chopped walnuts

Instructions

  1. Preheat your oven to 375 degrees. Butter a pie plate size glass baking dish.
  2. Trim and shred the brussels sprouts into thin shreds using a sharp knife, or a food processor with the slicing blade. Set aside
  3. In a large saute pan melt the butter over medium heat. Add the flour and stir with a whisk until it starts to get foamy. Add the warm milk slowly whisking to incorporate. Season with salt, pepper and a pinch of nutmeg.
  4. Once the sauce starts to thicken slightly, about 5 minutes, add 1 cup of the cheddar and combine with the whisk. When the sauce gets thick add the brussels sprouts and mix well. Taste for seasoning and add additional salt, pepper and a pinch more of nutmeg.
  5. Scrape the brussels sprout mix into the glass dish and top with 1/2-1 cup of the remaining cheese and walnuts. Cover and bake for 20-25 minutes, or until bubbly. Remove the foil and allow the top to brown slightly brown. Remove from oven and allow to cool for 5-10 minutes before serving.

Notes

Most of the cook time is inactive, while the gratin bakes.

http://food.lohudblogs.com/2014/12/03/brussels-sprouts/

Brussels Sprout Gratin
Serves 6-8

1 lb brussels sprouts
2 tablespoons butter
2 tablespoons flour
3 cups of whole or 2% milk, warmed in the microwave or on the stove
Kosher salt
Ground black pepper
Nutmeg
1 1/2 – 2 cups shredded white cheddar
1 cup chopped walnuts

1. Preheat your oven to 375 degrees. Butter a pie plate size glass baking dish.
2. Trim and shred the brussels sprouts into thin shreds using a sharp knife, or a food processor with the slicing blade. Set aside
3. In a large saute pan melt the butter over medium heat. Add the flour and stir with a whisk until it starts to get foamy. Add the warm milk slowly whisking to incorporate. Season with salt, pepper and a pinch of nutmeg.
4. Once the sauce starts to thicken slightly, about 5 minutes, add 1 cup of the cheddar and combine with the whisk. When the sauce gets thick add the brussels sprouts and mix well. Taste for seasoning and add additional salt, pepper and a pinch more of nutmeg.
5. Scrape the brussels sprout mix into the glass dish and top with 1/2-1 cup of the remaining cheese and walnuts. Cover and bake for 20-25 minutes, or until bubbly. Remove the foil and allow the top to brown slightly brown. Remove from oven and allow to cool for 5-10 minutes before serving.

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About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She's an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmer's markets, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam), Instagram (Bellacucinam) and Pinterest (Bellacucinam).

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