Cook1 hr 5 mins
From Williams Sonoma. My step-daughter asked me to make this to convince her DH that Brussels sprouts were worth eating. W-S is no longer carrying the 8-oz. jars of Caramelized Brussels Sprouts, but Ina Garten's recipe seems to match the jar's ingredients listing; 1 pound of shallots will yield just over 1 cup of caramelized shallots. DH thought the red wine vinegar made these shallots "pickle-y", so I will try balsamic vinegar next time. The shallots may be prepared up to 2 days in advance and refrigerated. Given the unpredictability of Brussels sprouts off-season, I'm betting on Green Giant Steamable Brussels Sprouts, thawed: I have to SELL these sprouts to a non-believer! We thought this recipe had too many things going on and nothing stood out; the Brussels sprouts could have been broccoli (except broccoli would have disintegrated totally in this treatment)
- 3 tablespoons butter
- 1 lb fresh shallot, peeled (of similar size, otherwise, cut to make similar size)
- 3⁄4-1 1⁄2 tablespoon sugar (depending on desired sweetness)
- 1 1⁄2 tablespoons red wine vinegar or 1 1⁄2 tablespoons balsamic vinegar
- 1⁄4 teaspoon kosher salt
- 1⁄8 teaspoon fresh ground black pepper
- 3 cups coarse fresh breadcrumbs
- 3 tablespoons unsalted butter, melted
- 1 1⁄2 teaspoons lemon zest (1/2 Tbsp.)
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 2 tablespoons fresh flat-leaf parsley, minced
- 1 tablespoon unsalted butter (to grease a 12-inch ovenproof nonstick fry pan)
- 2 lbs Brussels sprouts, trimmed and halved lengthwise
- kosher salt (as if boiling pasta)
- ice water (to halt cooking of Brussels sprouts)
- 2 tablespoons all-purpose flour
- 8 ounces gruyere cheese, grated
- 1⁄2 ounce parmigiano-reggiano cheese, grated
- 1 teaspoon lemon zest
- 2 teaspoons kosher salt
- 3⁄4 teaspoon fresh ground black pepper
- 1 cup heavy cream
- INA'S CARAMELIZED SHALLOTS (~1 CUP):.
- Preheat oven to 400 degrees F.
- In a 12-inch ovenproof skillet, melt the butter over medium heat.
- Add the shallots and sugar, tossing to coat.
- Cook over medium heat for about 10 minutes, stirring occasionally until the shallots start to brown.
- Add the vinegar, salt and pepper. Toss well.
- Place the skillet in the preheated oven and roast for 15-30 minutes, depending on the size of the shallots, until they are tender. (It pays to make the shallots the same size so they all finish at the same time.).
- If making ahead, refrigerate shallots up to 2 days before making the rest of the recipe. Allow to come to room temperature before adding to the Brussels sprouts.
- In a bowl, stir together the bread crumbs, butter, lemon zest, salt, pepper and parsley.
- Set aside until Step 19.
- Preheat oven to 375 degrees F.
- Grease a 12-inch ovenproof nonstick fry pan with the butter. Bring caramelized shallots to room temperature.
- Bring a large pot of water to a boil over high heat. Add the Brussels sprouts and cook until tender, 5-7 minutes. Drain, then transfer to a bowl of ice water. Drain and pat dry with paper towels.
- In a bowl, stir together the flour, Gruyere, Parmigiano-Reggiano, lemon zest, 2 teaspoons Kosher salt, and the pepper.
- Into the flour-cheese bowl, stir in the cream, then the Brussels sprouts and caramelized shallots.
- Transfer the mixture to the prepared fry pan and smooth the top.
- Sprinkle the bread crumb topping mixture evenly on top.
- Bake until the bread crumbs are golden brown, about 35 minutes.
- Let the gratin rest for 15 minutes before serving.