Frog and the Peach: Brussel Sprouts Grain

Brussels Sprout Gratin



 



 



1# Brussels Sprouts, sliced thin



½ C shallots, sliced thin



1T garlic, sliced thin



3T butter



 





 



1T thyme, chopped



½ C chicken stock



1oz butter



 



1/4C heavy cream



½ C Grana Padano cheese



½ C panko



2ea egg yolks



 




  1. Bring a large sauté pans to smoking point and add the butter

  2. Immediately add the Brussels, shallot and garlic and cook until tender

  3. Add thyme

  4. Remove from pan, drain liquid and reserve.

  5. Reduce the liquid in one of the pans to a glace

  6. Add cream and reduce until thick

  7. Combine Brussels mix, with cheese and liquid in a bowl, mixing with the yolks and breadcrumbs

  8. Butter generously tart molds, fill with the mix and bake to 375 degrees for 10-15 minutes until lightly browned on top


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