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
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Dec 14, 2016, 9:57 PM
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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
- Bring a large sauté pans to smoking point and add the butter
- Immediately add the Brussels, shallot and garlic and cook until tender
- Add thyme
- Remove from pan, drain liquid and reserve.
- Reduce the liquid in one of the pans to a glace
- Add cream and reduce until thick
- Combine Brussels mix, with cheese and liquid in a bowl, mixing with the yolks and breadcrumbs
- 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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