Do you cook Thanksgiving dinner every year or is it your turn to bring a side dish? My mother cooks our family Thanksgiving dinner. My sister usually brings a side dish to contribute. I am in charge of the tablescape. The entire family loves Mom's menu the way it is, so according to the kids, no changes are allowed.
It is a different story at our house. The girls are all home for Christmas and prefer a turkey dinner then also. There are certain things the girls don't want changed, but the vegetable at our house is not one of them, so I can experiment........which they know I love to do! At holiday time I tend to make more decadent dishes, hence this has a good amount of heavy cream in it!! Remember, everything in moderation.
I came across this recipe that uses Brussels Sprout in a gratin and it sounded delish. Is it Brussel or Brussels???????........
WIKI says The Brussels sprout is a cultivar in the Gemmifera group of cabbages, grown for its edible buds. The leafy green vegetables are typically 2.5–4 cm in diameter and look like miniature cabbages. The Brussels sprout has long been popular in Brussels, Belgium, and may have originated there.
Now that we have that cleared up........this dish is a creamy, almost sweet tasting twist on plain old Brussels Sprout. It is quick, easy and really quite delicious. I think I will be making it for our Christmas dinner this year. The nice thing about this dish is that the preparation is pretty simple and can be used for a casual dinner or a more formal dinner party as well.
1 1/2 lb. Brussels sprouts, trimmed
2 large shallots, halved
(Use a food processor fitted with a cling blade, slice the Brussels sprouts and shallots.)
4 tbs. unsalted butter
Kosher salt, and freshly ground black pepper
1 1/4 cups heavy cream
3 1/4 oz. (1 1/4 cups) finely grated Gruyere
1/4 tsp. freshly grated nutmeg
1/8 tsp. cayenne
3/4 cup panko crumbs
1/2 cup finely grated Parmigiano-Reggiano
2 tsp. finely chopped fresh rosemary
Preheat oven to 375 degrees (I used a quiche dish for a prettier presentation.)
In a 12 inch skillet melt the butter. Continue to cook the butter until it begins to brown and smell
nutty. Set aside 1 Tbs. of the browned butter in a medium bowl.
Add the Brussels sprouts, shallots, 2 tsp. slat, and 1/2 tsp. pepper to the pan and toss to combine. Cook, stirring occasionally, until the Brussels sprouts and shallots begin to soften and brown in spots, about 6 minutes. Remove the pan from the heat.
In a 2 qt. saucepan over medium heat, combine the cream, Gruyere, nutmeg, cayenne, and 1/4 tsp. salt. Heat until the cheese is melted, whisking occasionally, about 4 minutes. Do not boil.
Add the sauce to the Brussels sprouts, stirring to combine and pour into your baking dish.
Add the panko, Parmigiano, rosemary and a pinch of salt to the reserved butter and mix
thoroughly. Top the sprout mixture with the panko mixture.
Bake until the crumbs are browned and the Brussels sprouts are tender 10-15 minutes.
**Recipe from Fine Cooking
Please let me know if you make the recipe and what you think. I would love to hear from you!
Have a wonderful weekend!