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Joy of Cooking Recipe: Brussels Sprout Gratin

Joy of Cooking, Brussels Spouts Gratin, Joy of Cooking recipeThere are two ways to make this Brussels Sprouts dish: vegan or no-holds-barred decadence for special occasions. From Joy of Cooking: 75th Anniversary Edition.

Serves 6

To make this vegan, simply use vegetable oil instead of butter and substitute canned coconut milk (not light) for the cream—it’s equally delicious this way.

To make a deluxe, no-holds-barred version of this dish for special occasions that require decadence, cook 3 slices bacon in the skillet until crisp, then drain. Pour off all but 2 tablespoons of the fat, then proceed with the recipe, stirring the crumbled bacon into the cooked Brussels sprouts right before topping with the bread crumbs.

Preheat the oven to 350°F.
In a large skillet, melt over medium heat:
2 tablespoons butter or olive oil
Add and sauté until softened and translucent, about 5 to 7 minutes:
2 large shallots or 1 medium onion (about 6 to 8 ounces), chopped
Add and cook until wilted and bright green, about 5 minutes:
1 pound Brussels sprouts, trimmed and shredded
Stir in:
3/4 teaspoon kosher salt
Pinch nutmeg

Remove from the heat, then stir in:
1/2 cup heavy cream
For the crumb topping, heat in a small skillet over medium heat:
2 tablespoons butter or olive oil
Add and stir frequently until deep golden brown and nutty-smelling, about 5 to 8 minutes:
1/3 cup bread crumbs or panko
1/3 cup chopped, toasted hazelnuts or almonds
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

If you sautéed your Brussels sprouts in an oven-proof skillet (no plastic handles!), simply sprinkle the crumb topping evenly over the cooked sprouts in the skillet—why dirty two pans when one will suffice? Otherwise, transfer the Brussels sprouts to a small baking dish (an 11×7-inch baking dish will work here, as will any smallish gratin dish or even an 8-inch cake pan), top with the bread crumb mixture, and bake until heated through and bubbling, 15 to 20 minutes.

Photo courtesy John Becker


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