Recipe: Gratin of Brussels Sprouts (Gratin De Choux De Bruxelles) (Belgian)
Side Dishes - VegetablesGRATIN OF BRUSSELS SPROUTS
(GRATIN DE CHOUX DE BRUXELLES)
1 1/2 cups heavy (or whipping,) cream
1 1/2 to 2 pounds small Brussels sprouts
Salt to taste
3 ounces slab bacon, sliced into 1/2- by 1/4-inch strips
Freshly ground black pepper to taste
Pinch of freshly grated nutmeg
3 tablespoons grated Gruyere cheese
Preheat the oven to 450 degrees F. Lightly butter a medium-size gratin dish.
In a small saucepan, simmer the cream over medium heat until it is reduced to 3/4 cup, about 10 minutes.
Trim the base of the sprouts, discard the tough outer leaves, and rinse well. Place the sprouts in a medium-size saucepan with salt and cold water to cover. Bring to a boil and continue boiling for 1 minute. Drain and refresh under cold running water.
Saute the bacon in a small skillet until lightly browned, 2 to 3 minutes. Drain on paper towels and coarsely chop.
Combine the sprouts and bacon in the buttered gratin dish and season with the salt, pepper and nutmeg. Pour the cream over the top and sprinkle with the cheese.
Bake until nicely browned and crispy on top, about 15 minutes. Serve at once.
Servings: 4
Source: Everybody Eats Well in Belgium by Ruth Van Waerebeek and Maria Robbins
(GRATIN DE CHOUX DE BRUXELLES)
1 1/2 cups heavy (or whipping,) cream
1 1/2 to 2 pounds small Brussels sprouts
Salt to taste
3 ounces slab bacon, sliced into 1/2- by 1/4-inch strips
Freshly ground black pepper to taste
Pinch of freshly grated nutmeg
3 tablespoons grated Gruyere cheese
Preheat the oven to 450 degrees F. Lightly butter a medium-size gratin dish.
In a small saucepan, simmer the cream over medium heat until it is reduced to 3/4 cup, about 10 minutes.
Trim the base of the sprouts, discard the tough outer leaves, and rinse well. Place the sprouts in a medium-size saucepan with salt and cold water to cover. Bring to a boil and continue boiling for 1 minute. Drain and refresh under cold running water.
Saute the bacon in a small skillet until lightly browned, 2 to 3 minutes. Drain on paper towels and coarsely chop.
Combine the sprouts and bacon in the buttered gratin dish and season with the salt, pepper and nutmeg. Pour the cream over the top and sprinkle with the cheese.
Bake until nicely browned and crispy on top, about 15 minutes. Serve at once.
Servings: 4
Source: Everybody Eats Well in Belgium by Ruth Van Waerebeek and Maria Robbins
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