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Brussels Sprouts Gratin
Ingredients
For the Brussels Sprouts:
For the Brussels Sprouts:
1 pound brussels sprouts
1 cup low-sodium chicken broth or stock
1/2 cup heavy cream
1 tablespoon whole-grain mustard
1 teaspoon maple syrup (grade B preferred)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For the Gratin Topping:
1 cup bread crumbs made from dry bread
1/2 cup chopped pecans
2 tablespoon unsalted butter, melted
1 1/2 teaspoon (1/2 tablespoon) maple syrup (grade B preferred)
1/4 teaspoon kosher saltInstructions:
- Preheat oven to 350º F with a rack in the middle or lower middle position.
- Remove hard stem end and any bruised or wilted leaves from brussels sprouts. Shred them using the slicing disc of a food processor, alternately use a mandoline set at 1/8- to 1/4-inch thick, or slice them by hand. Set aside
- Whisk together remaining brussels sprouts ingredients in a medium bowl. Stir in the shredded brussels sprouts, then transfer mixture to a gratin or shallow baking pan (a 1-quart gratin or an 8-inch square baking pan). Spread in an even layer.
- Combine the gratin topping ingredients in a medium bowl. Toss until the crumbs are well-coated and the mixture is homogenous. Sprinkle in an even layer over brussels sprouts.
- Bake until the topping is golden brown in the center and dark golden brown around the edges, about 35 minutes. [Editors' note: Our gratin took about 50 minutes to uniformly brown.] Rotate the pan after 20 minutes to promote even browning. Serve immediately.
