{"id":206337,"date":"2019-03-12T04:45:05","date_gmt":"2019-03-12T08:45:05","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=206337"},"modified":"2019-03-12T04:45:05","modified_gmt":"2019-03-12T08:45:05","slug":"how-to-highlight-the-earthy-flavour-of-brussels-sprouts","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2019\/03\/12\/how-to-highlight-the-earthy-flavour-of-brussels-sprouts\/","title":{"rendered":"How to highlight the earthy flavour of Brussels sprouts"},"content":{"rendered":"
\"\"<\/a>
In developing a Brussels sprout gratin, we wanted to make a dish that highlighted the earthy flavour of Brussels sprouts. (File Photo<\/a>: Isabell Schulz\/Flickr<\/a>, CC BY-SA 2.0<\/a>)<\/figcaption><\/figure>\n

In developing a Brussels sprout gratin, we wanted to make a dish that highlighted the earthy flavour of Brussels sprouts.<\/p>\n

Pre-roasting the sprouts made them rich and nutty, not cabbage-y. We made a quick, creamy Mornay sauce, using a combination of Gruyere and Parmesan cheeses, to bind the gratin.<\/p>\n

To add crunch, we topped the gratin with toasted panko bread crumbs and more nutty Gruyere. If you can find only large Brussels sprouts (greater than 1 1\/2 inches in diameter), quarter them.<\/p>\n

BRUSSELS SPROUT GRATIN<\/p>\n

Servings: 6-8<\/p>\n

Start to finish: 1 hour 15 minutes<\/p>\n

2 1\/2 pounds Brussels sprouts, trimmed and halved<\/p>\n

1 tablespoon vegetable oil<\/p>\n

Salt and pepper<\/p>\n

3 tablespoons unsalted butter<\/p>\n

1\/4 cup panko bread crumbs<\/p>\n

1 shallot, minced<\/p>\n

1 garlic clove, minced<\/p>\n

1 tablespoon all-purpose flour<\/p>\n

1 1\/4 cups heavy cream<\/p>\n

3\/4 cup chicken or vegetable broth<\/p>\n

2 ounces Gruyere cheese, shredded (1\/2 cup)<\/p>\n

1 ounce Parmesan cheese, grated (1\/2 cup)<\/p>\n

Pinch ground nutmeg<\/p>\n

Pinch cayenne pepper<\/p>\n

Adjust oven rack to middle position and heat oven to 450 F. Grease 13 by 9 inch baking dish. Toss Brussels sprouts with oil, 1\/2 teaspoon salt, and 1\/4 teaspoon pepper in prepared dish. Bake until sprouts are well browned and tender, 30 to 35 minutes. Transfer to wire rack and set aside to cool for at least 5 minutes or up to 30 minutes.<\/p>\n

Melt 1 tablespoon butter in medium saucepan over medium heat. Add panko and cook, stirring frequently, until golden brown, about 3 minutes. Transfer to bowl and stir in 1\/4 teaspoon salt and 1\/4 teaspoon pepper; set aside. Wipe saucepan clean with paper towels.<\/p>\n

Melt remaining 2 tablespoons butter in now-empty saucepan over medium heat. Add shallot and garlic and cook until just softened, about 1 minute. Stir in flour and cook for 1 minute. Slowly whisk in cream and broth and bring to boil over medium-high heat. Once boiling, remove from heat and whisk in 1\/4 cup Gruyere, Parmesan, nutmeg, cayenne, 1\/4 teaspoon pepper, and 1\/8 teaspoon salt until smooth.<\/p>\n

Pour cream mixture over Brussels sprouts in dish and stir to combine. Sprinkle evenly with panko mixture and remaining 1\/4 cup Gruyere. Bake until bubbling around edges and golden brown on top, 5 to 7 minutes. Let cool for 10 minutes before serving.<\/p>\n

\u2014\u2014\u2014<\/p>\n

Nutrition information per serving: 306 calories; 212 calories from fat; 24 g fat (13 g saturated; 1 g trans fats); 74 mg cholesterol; 321 mg sodium; 18 g carbohydrate; 6 g fiber; 5 g sugar; 9 g protein.<\/p>\n","protected":false},"excerpt":{"rendered":"

In developing a Brussels sprout gratin, we wanted to make a dish that highlighted the earthy flavour of Brussels sprouts. …<\/p>\n","protected":false},"author":44,"featured_media":206338,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[69],"tags":[],"class_list":["post-206337","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food","mauthors-americas-test-kitchen","mauthors-the-associated-press"],"_links":{"self":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/206337","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/users\/44"}],"replies":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/comments?post=206337"}],"version-history":[{"count":0,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/206337\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media\/206338"}],"wp:attachment":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media?parent=206337"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/categories?post=206337"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/tags?post=206337"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}