Saturday, December 25, 2010

Brussel Sprout Gratin with Caramelized Shallots

Preheat oven to 375F
Grease a 9x13 glass dish with 1 T butter

Brussel Sprout Gratin with Caramelized Shallots
Adapted from williams Sonoma

Caramelized Shallots:
5 shallots, sliced to make 1 C
1 T oil
1 T butter
1/2 tsp brown sugar
salt and pepper
Thinly slice shallots. Melt butter in skillet, add shallots, sugar, salt and pepper. Coat and cook over low hear to 20 min, stirring occasionally until caramelized.

Breadcrumb topping:
3 C fresh bread crumbs: I used 1 slice of white bread (end piece preferred) and1 small sandwich baguette
3 T unsalted butter, melted
1 1/2 tsp lemon zest
1/2 tsp kosher salt
2 T flat-leaf parsley, minced

Stir together all ingredients and set aside.

2 lb brussel sprouts, trimmed and halved
2 T flour
1 1/2 C Gruyere cheese, grated
1/4 C Parmigiano-Reggiano cheese, grated
1 tsp lemon zest
salt and pepper
1 1/4 C heavy cream

Blanch sprouts for 5 minutes in boiling, salted water. Plunge into an ice water bath, drain and dry on paper towels.
Mix together flour, cheeses, zest, salt and pepper. Stir in the cream and add brussel sprouts and shallots. Transfer to buttered pan. Cover with breadcrumb mixture and bake until brown - 35 min.
Yum! I brought this dish for our family Christmas dinner. It was very hearty and rich - what I liked most was the brussel sprouts did not taste bitter at all!

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