I wanted to fit a recipe post in before the onset of the holidays, if you’re in the market for some hearty vegetarian Thanksgiving, Christmas or even to enjoy fall vegetables this is a good one for you. Progressively as Im getting older I have noticed our year end holiday festivities has been getting simpler and simpler. Be it our Hindu festivities like Diwali or Christmas or Thanksgiving. I just feel it puts too much pressure and the way things are in the world it doesn’t seem festive to me anymore. But knowing me and the number of call I get from close friends and family I sometime say that and end up having a holiday party. So who knows!
I love a good tray of cheesy baked vegetables this time of the year, its cozy, hearty and makes you feel everything will be kinda a dish. It’s definitely cheesy, and something about a large tray of roast vegetables looks very festive. This dish will look beautiful on you’re holiday table along with a few spreads, salads and main courses. Give it a try and tag me instagram. enjoy!
Brussels Sprouts Gratin
- 1-1 ¼ lbs. brussels sprouts, trimmed and halved
- 1 cup thick full fat Oatmilk or cream
- ½ cup grated parmesan cheese
- ¼ cup grated Gruyere
- pinch of nutmeg
- 2 teaspoon dijon mustard
- 1 teaspoon tapioca starch or a.p flour
- dollop of creme fraiche (optional)
- ½ teaspoon sea salt, to taste, both cheeses have salt, taste before adding more
- generous amounts of fresh ground black pepper
- parsley to garnish
- Preheat the oven to 350 °F. and grease a shallow, ovenproof baking dish about 9 inch long. Steam the brussels for 4 minutes, drain and let them cool to the touch.
- While the brussels steam, mix together the cream, a.p flour or starch, dijon mustard, creme fraiche, nutmeg if using, half the cheeses, salt and pepper.
- Once steamed chop the sprouts. into medium sized pieces but not very small. Pulse a couple of times in a food processor if you prefer.
- Drop the chopped Brussels into the prepared dish and pour the cream mixture over the top. Sprinkle the remaining parmesan, gruyere over the top and bake them for 20-30 minutes, turning the broiler on for an extra minute or two at the end to brown the top. Garnish with fresh parsley. Enjoy warm.
- TIP if the cheese on the top starts to caramelize before the dish is baked cover with foil to prevent browning.
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