BRUSSELS SPROUTS GRATIN WITH CARAMELIZED SHALLOTS WS
From Williams Sonoma. My step-daughter asked me to make this to convince her DH that Brussels sprouts were worth eating. W-S is no longer carrying the 8-oz. jars of Caramelized Brussels Sprouts, but Ina Garten's recipe seems to match the jar's ingredients listing; 1 pound of shallots will yield just over 1 cup of caramelized shallots. DH thought the red wine vinegar made these shallots "pickle-y", so I will try balsamic vinegar next time. The shallots may be prepared up to 2 days in advance and refrigerated. Given the unpredictability of Brussels sprouts off-season, I'm betting on Green Giant Steamable Brussels Sprouts, thawed: I have to SELL these sprouts to a non-believer! We thought this recipe had too many things going on and nothing stood out; the Brussels sprouts could have been broccoli (except broccoli would have disintegrated totally in this treatment)
Provided by KateL
Categories Vegetable
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- INA'S CARAMELIZED SHALLOTS (~1 CUP):.
- Preheat oven to 400 degrees F.
- In a 12-inch ovenproof skillet, melt the butter over medium heat.
- Add the shallots and sugar, tossing to coat.
- Cook over medium heat for about 10 minutes, stirring occasionally until the shallots start to brown.
- Add the vinegar, salt and pepper. Toss well.
- Place the skillet in the preheated oven and roast for 15-30 minutes, depending on the size of the shallots, until they are tender. (It pays to make the shallots the same size so they all finish at the same time.).
- If making ahead, refrigerate shallots up to 2 days before making the rest of the recipe. Allow to come to room temperature before adding to the Brussels sprouts.
- TOPPING:.
- In a bowl, stir together the bread crumbs, butter, lemon zest, salt, pepper and parsley.
- Set aside until Step 19.
- GRATIN:.
- Preheat oven to 375 degrees F.
- Grease a 12-inch ovenproof nonstick fry pan with the butter. Bring caramelized shallots to room temperature.
- Bring a large pot of water to a boil over high heat. Add the Brussels sprouts and cook until tender, 5-7 minutes. Drain, then transfer to a bowl of ice water. Drain and pat dry with paper towels.
- In a bowl, stir together the flour, Gruyere, Parmigiano-Reggiano, lemon zest, 2 teaspoons Kosher salt, and the pepper.
- Into the flour-cheese bowl, stir in the cream, then the Brussels sprouts and caramelized shallots.
- Transfer the mixture to the prepared fry pan and smooth the top.
- Sprinkle the bread crumb topping mixture evenly on top.
- Bake until the bread crumbs are golden brown, about 35 minutes.
- Let the gratin rest for 15 minutes before serving.
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Larissa Poasa
[email protected]This gratin was a disaster! The Brussels sprouts were burnt and the sauce was curdled.
Peron405
[email protected]I was disappointed with this gratin. The Brussels sprouts were tough and the sauce was bland.
ROCKSTAR
[email protected]I thought this gratin was just okay. It wasn't bad, but it wasn't anything special either.
Darrin Wright
[email protected]This gratin was a little too cheesy for my taste, but it was still good. I think I'll try it again with less cheese next time.
Tasleem Akhter
[email protected]I'm always looking for new ways to cook Brussels sprouts and this recipe was a winner. The caramelized shallots really took this dish to the next level.
mubashir 007
[email protected]This gratin is so easy to make and it's always a crowd-pleaser. I love that it can be made ahead of time, too.
Adams Adams
[email protected]I've made this gratin several times now and it's always a hit. It's a great side dish for any occasion.
Otim James
[email protected]I made this gratin for a potluck and it was a huge hit. Everyone loved it!
Mousa Alsardi
[email protected]This dish is a great way to get kids to eat their vegetables. My kids loved the cheesy, gooey goodness of this gratin.
Noyon Biswas
[email protected]This gratin is a bit time-consuming to make, but it's worth it. The results are amazing!
balakoti SARDAR
[email protected]I'm not a huge fan of shallots, but I loved them in this dish. They added a subtle sweetness that really complemented the Brussels sprouts.
Lisa Reyes
[email protected]This gratin is a great way to use up leftover Brussels sprouts. I had some leftover from a holiday dinner and this was the perfect way to use them up.
steve trickett
[email protected]I love that this recipe uses fresh Brussels sprouts. They have so much more flavor than the frozen ones.
M Zaheer Khan
[email protected]I followed the recipe exactly and the gratin turned out beautifully. It was the perfect side dish for our holiday dinner.
Hassan Mutyaba
[email protected]This dish was easy to make and turned out perfectly. I used a combination of Gruyère and Parmesan cheeses, and it was so cheesy and delicious.
James T Bowden
[email protected]I'm not usually a fan of Brussels sprouts, but this recipe changed my mind! The caramelized shallots really made all the difference.
Umar Officail
[email protected]This Brussels sprouts gratin was absolutely delicious! The caramelized shallots added a lovely sweetness that balanced out the slight bitterness of the sprouts. The cheese was melted and gooey, and the whole dish was incredibly flavorful.