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tigerlily
Posted January 30, 2004 01:51 AM
OK, I used to despise brussel sprouts until I read many posts here claiming they were great. Well, I steamed them and added salt, pepper and butter...and yummm. I found this recipe from the chef at World Wide Recipes and it is really good. It is very rich, but also low carb. I added a pinch of Spike seasoning and some cayenne pepper to spice it up a little. I think next time I will add a bit of roasted red bell pepper to it also.
Brussels Sprouts Gratin (Gegratineerde Spruitjes, Gratin de Choux de Bruxelles)
1 1/2 cups heavy cream
1 1/2 - 2 lbs Brussels sprouts, trimmed and outer leaves discarded
1/4 lb bacon, chopped, fried crisp, and drained
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
1/4 cup grated Gruyere or Swiss cheese
Simmer the cream in a small saucepan over moderate heat until reduced by half, about 10 minutes. Meanwhile, place the Brussels sprouts in a pan with salted water to cover and bring to a boil over high heat. Boil for 1 minute, drain, and refresh under running water. Combine
the Brussels sprouts and bacon in a lightly greased gratin or baking dish. Season with salt, pepper, and nutmeg. Pour the cream over the top and sprinkle with grated cheese. Bake in a preheated 450F oven until browned on top, about 15 minutes. Serves 4 to 6.
From WWRecipes
Posted January 30, 2004 01:51 AM
OK, I used to despise brussel sprouts until I read many posts here claiming they were great. Well, I steamed them and added salt, pepper and butter...and yummm. I found this recipe from the chef at World Wide Recipes and it is really good. It is very rich, but also low carb. I added a pinch of Spike seasoning and some cayenne pepper to spice it up a little. I think next time I will add a bit of roasted red bell pepper to it also.
Brussels Sprouts Gratin (Gegratineerde Spruitjes, Gratin de Choux de Bruxelles)
1 1/2 cups heavy cream
1 1/2 - 2 lbs Brussels sprouts, trimmed and outer leaves discarded
1/4 lb bacon, chopped, fried crisp, and drained
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
1/4 cup grated Gruyere or Swiss cheese
Simmer the cream in a small saucepan over moderate heat until reduced by half, about 10 minutes. Meanwhile, place the Brussels sprouts in a pan with salted water to cover and bring to a boil over high heat. Boil for 1 minute, drain, and refresh under running water. Combine
the Brussels sprouts and bacon in a lightly greased gratin or baking dish. Season with salt, pepper, and nutmeg. Pour the cream over the top and sprinkle with grated cheese. Bake in a preheated 450F oven until browned on top, about 15 minutes. Serves 4 to 6.
From WWRecipes