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BRUSSEL SPROUTS
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Susie's Special Sprouts
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This recipe comes from Susie, our hostess for the Magnolia CSA drop off. This is her family's traditional Christmas vegetable.
Brussels Sprouts with Almonds
1 1/2 pounds Brussels Sprouts
4 T. butter
1/2 tsp salt
freshly ground black pepper
1/3 cup toasted almond slices
2 T. chopped fresh parsley (optional)
Prepare sprouts by washing them, peeling off any outside leaves, and trimming bottoms.
Cut an X into the bottom of each one (makes that stem part cook faster). Drop them in a
pan salted cold water to refresh until you are ready to cook them or cook them right away
in boiling salted water about five minutes,or until sprouts are just tender to the fork.
Drain and plunge into cold water to stop the cooking. Drain again and pat dry. Cut each
sprout into halves or quarters. (When preparing a holiday meal, I do the sprouts this far
early in the afternoon and have them all ready to heat up at the last minute).
A few minutes before serving, melt the butter in a large skillet over moderate heat. When
the foam has subsided and butter is on the verge of browning, add the sprouts. Season
with salt and pepper and shake around in the pan until sprouts are heated through. Add
almonds and parsley and cook one minute more.
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Cheesy Gratin with Carmelized Brussel Sprouts
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1/2 lb Brussel sprouts, sliced
1/3 onion sliced
1/2 lb bacon
2 1/2 c. whipping cream
1 1/2 c. whole milk
3 1/2 lb Yukon Gold potatoes
Salt & freshly ground pepper to taste
1/4 lb arugula
1 1/2 grated Gruyere cheese
Preheat the oven to 375 degrees. Grease 13 x 9 x 2 baking dish. In a heavy skillet,
carmelize the onions and sprouts over medium-low heat until golden brown. Season with
salt & pepper. Set aside. Next, brown the bacon until crisp. Crumble the bacon and mix it
into the sprouts.
Mix the cream and milk in a small bowl. Layer 1/3 of the potatoes into the greased pan.
sprinkle with salt & pepper. Layer the arugula over the potatoes. Pour 1 c of the cream
nixture over the potatoes. Spread 1/3 of the cheese. Layer another 1/3 of the potatoes.
Layer the Brussel sprouts. Pour another cup of the cream mixture and sprinkle another 1/3
of the cheese. Sprinkle with salt & pepper. Layer the remaining potatoes and cheese. Pour
the rest of the cream mixture over the top.
Bake the gratin uncovered until the potatoes are tender and the cream mixture thickens
about an hour and 15 minutes. Let it sit for 15 minutes to set.
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