Cauliflower and Brussels Sprouts Gratin With Pine Nut-Breadcrumb |
|
 |
Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 12 |
|
Humble cauliflower and brussels sprouts become luxurious in this decadent gratin, from Bon Appetite. Ingredients:
1 1/2 lbs fresh brussels sprouts, trimmed, quartered lengthwise through core |
1 1/2 lbs heads cauliflower, trimmed, cut into small florets |
2 3/4 cups heavy whipping cream |
1/2 cup chopped shallot |
1 tablespoon chopped fresh sage |
1 1/2 tablespoons olive oil |
1/2 cup pine nuts, lightly toasted |
1/2 cup plain breadcrumbs |
2 tablespoons chopped fresh italian parsley |
3 cups grated parmesan cheese, divided |
Directions:
1. Fill large bowl with ice and cold water. Cook brussels sprouts in large pot of generously salted boiling water, 2 minutes. Add cauliflower to same pot; cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water to cool. Drain well.
2. Combine cream, shallots, and sage in large saucepan. Bring to boil. Reduce heath; simmer until mixture is reduced to 2 1/2 cups, about 10 minutes. Season with salt. Remove from heat. Cool slightly.
3. Heat oil in large nonstick skillet over medium heat. Add breadcrumbs; stir until beginning to brown, about 2 minutes. Transfer to bowl; cool. Stir in pine nuts and parsley. Season with salt and pepper.
4. Butter 13x9x2-inch glass baking dish; arrange half of vegetables in dish. Sprinkle with salt and pepper, then 1 1/2 cups Parmesan. Arrange remaining vegetables evenly over, then sprinkle with remaining 1/12 cups Parmesan. Pour cream mixture evenly over. DO AHEAD Breadcrumb topping and gratin can be made 1 day ahead. Cover separately and chill. Bring to room temperature before continuing.
5. Preheat oven to 375. Cover gartin with foil. Bake covered 40 minutes. Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer.
|
|