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

News 12 Staff

Dec 14, 2016, 9:57 PM

Updated 2,833 days ago

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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