Cauliflower and Brussels Sprouts Gratin With Pine Nut-Breadcrumb
- Ready In:
- 1hr 25mins
- Ingredients:
- 10
- Serves:
-
10
ingredients
- 680.38 g fresh Brussels sprouts, trimmed, quartered lengthwise through core
- 680.38 g heads cauliflower, trimmed, cut into small florets
- 650.62 ml heavy whipping cream
- 118.29 ml chopped shallot
- 14.79 ml chopped fresh sage
- 22.18 ml olive oil
- 118.29 ml pine nuts, lightly toasted
- 118.29 ml plain breadcrumbs
- 29.58 ml chopped fresh Italian parsley
- 709.77 ml grated parmesan cheese, divided
directions
- 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.
- 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.
- 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.
- 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.
- Preheat oven to 375. Cover gartin with foil. Bake covered 40 minutes. Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer.
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RECIPE SUBMITTED BY
I grew up in Connecticut with a mom who loved to cook. Soul food fixed with love is my very favorite, but I also love trying new things. I'm now living in the San Francisco Bay Area. The food here is divine and the opportunities for learning abound. I recently took a Thai cooking class and have added some recipes from the instructer's authentic cookbook. Helpful hint: fish sauce = salt, cook to taste.
I'd never even eaten Indian food until I moved to the Bay area. At first all the spices scared me; now I've got a whole rack full, from HOT curry and cardamom seeds to cloves and anise.
In May 2007, I married my DH in the Sonoma wine country. We spent our honeymoon in the Mediterranean. Provence, Sicily, and Santorini, among others. Now I'm trying to recapture the flavor of the area.
I hope to have time soon to add all my favorite recipes. Thank you all for sharing yours.