Monday, February 2, 2009

Brussels Sprouts Gratin


This is one of the side dishes I made for my hubby and I's Christmas Eve dinner. And let me tell you, it was delicious. If you don't like brussels sprouts (like my husband), trust me - you'll love this. But what's not to love? The sprouts are drowned in a silky cream sauce and studded with savory bits of proscuitto.

Got a special occasion coming up? Make this. Your friends, family, and your tummy will thank you. Your hips won't. But trust me, its worth it!


Ingredients

  • 2 pounds Brussels sprouts
  • 4 ounces prosciutto, julienned
  • 2 tablespoons unsalted butter
  • Roasted Garlic, recipe follows
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups heavy cream
  • 1 cup half-and-half
  • 1/4 cup sherry
  • 1 cup finely grated Parmesan, plus 1/2 cup
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
Directions

Preheat oven to 350 degrees F.

Peel off any damaged outer layers of Brussels sprouts. Trim the stem to make it flush. Quarter each sprout and score the stem on each quarter with a 1/4-inch-deep "X."
Saute the prosciutto in the butter over medium heat for about 2 minutes. Add the garlic and Brussels sprouts and stir continuously for 2 to 3 minutes. Add the flour and continue stirring for 2 minutes. Add the cream, half-and-half, and sherry. Bring the liquid to a simmer, then reduce the heat and continue simmering for 7 minutes or until the liquid is reduced by 1/3. Stir in the 1 cup of Parmesan, nutmeg, salt, and pepper. Transfer to an ovenproof casserole dish. Cover with remaining 1/2 cup Parmesan. Cover with aluminum foil and bake for 25 minutes. Serve immediately.

Roasted Garlic:

  • 1 head garlic
  • 1/2 teaspoon olive oil
Preheat oven to 350 degrees F.
Cut off the papery tip of the garlic head, exposing the top of each garlic clove. Brush the exposed cloves with olive oil.
Place the garlic, root side down, on the center of a piece of aluminum foil. Bundle the garlic with the foil, leaving a small vent on top. Roast the garlic for 45 minutes or until the cloves turn beige and are fork tender. Remove from the oven and let stand until cool enough to handle.
Squeeze the garlic head upside down over a small bowl and the cloves will pop out.
Refrigerate for up to 1 week.

7 comments:

  1. Yep. That should about take care of those brussel sprouts for sure, even for those strange people that don't like them. Here's my brussel sprouts recipes including one that uses chestnuts that I love.

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  2. Thanks so much bricogirl! I love your website. Thanks for the link to your brussels sprouts recipes. I've always loved them, but I can't say the same for many people that I know!

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  3. I wish I liked brussel sprouts - that looks really good!

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  4. Yum, these look so good. I am not a fan of brussel sprouts but I'd love to try this.

    I am so glad to also know I've got a fellow sister-in-Christ in the foodie land!=)

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  5. Hi Sarah,
    You won a box of toffee from my giveaway! Check my blog to get my email and send me your address, congrats!!

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  6. Hi Jenny,

    I emailed you this morning not long after this comment. I am SO excited!!

    Thank you SO much!!

    sarah

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