Does anyone have the Brussels Gratin Recipe from the book "Vegetables and Vegetarian Cooking"?!
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
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."
Add the garlic and Brussels sprouts to the melted butter 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.
Serves 6-8.
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.
Answers: 2 pounds Brussels sprouts
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
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."
Add the garlic and Brussels sprouts to the melted butter 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.
Serves 6-8.
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.
Is this close?
Brussels Sprouts Au Gratin
INGREDIENTS
1/4cup fine dry breadcrumbs
1tablespoon grated parmesan cheese
2lbs fresh Brussels sprouts(or 3 10-ounce pkgs. frozen sprouts)
2tablespoons butter
2tablespoons flour
1 1/2cups milk
4ounces swiss cheese, shredded
1 tablespoon white wine worcestershire sauce
1/2teaspoon salt
1/4teaspoon pepper
1/4teaspoon paprika
DIRECTIONS
Mix breadcrumbs with Parmesan in a small dish and set aside.
Wash and trim fresh brussels sprouts; cut in half lengthwise.
Boil fresh sprouts 11-12 minutes or until just tender.
Drain fresh sprouts and place in a small buttered casserole dish.
If using frozen sprouts, prepare according to package directions and drain, then place in casserole.
Melt butter in a small saucepan, over low heat.
Add flour and stir until smooth.
Add milk slowly, and cook, stirring, until thick and bubbly.
Add Swiss cheese, white wine Worcestershire sauce and salt and pepper, and mix until cheese melts.
Pour the sauce over the sprouts, and top with the breadcrumb mixture.
Sprinkle paprika lightly and evenly over all.
Bake at 350 F, uncovered, for 20-22 minutes, or until golden and bubbly.
BRUSSELS SPROUTS AU GRATIN
1 lb. Brussels sprouts
2 c. thin bechamel sauce (follows)
1 tbsp. butter
Salt
Pepper
7 oz. Emmental cheese
Trim the Brussels sprouts, wash them and cook in a little boiling salted water.
Prepare a pouring bechamel sauce.
Preheat oven to 425 degrees.
Butter an ovenproof dish and arrange the Brussels sprouts in it in a single layer, very close together; salt and pepper them lightly and cover with bechamel. Sprinkle with the coarsely grated cheese and put in the oven for 10 minutes.
Heat the broiler (grill) for 5 minutes and finish the dish under the heat to form a golden crust. Serve hot.
BECHAMEL SAUCE:
2 1/2 c. milk
1 medium-size onion, peeled & quartered
1 sm. carrot, scraped & chopped
1 bay leaf
1 Bouquet garni
8 peppercorns
3 tbsp. butter
6 tbsp. flour
Salt
Pepper
3 tbsp. cream
Pour the milk into a saucepan, add the onion, carrot, bay leaf, bouquet garni and peppercorns. Heat gently over a very low heat. When the milk looks as if it is about to boil turn off the heat, cover and leave to infuse for 15 minutes.
Heat the butter in a saucepan over a low heat, do not allow to brown. Tip in the sieved flour and mix well to make a roux, cook for at least 1 minute. Then strain in the infused milk mixture whisking or stirring briskly with a wooden spoon.
Continue cooking, stirring all the time to prevent lumps forming, until a thick pouring sauce is made. Taste and season, add cream for a rich sauce. Use for vegetables, fish, eggs and pasta dishes.