Cauliflower And Brussels Sprout Gratin With Pine Nut-Breadcrumb Topping
Serves: 5
Irwin Berge
1 January 1970
Based on User reviews:
45
Spice
48
Sweetness
53
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2.75 cups
Heavy Whipping Cream1 cup
Shallot (chopped)1 tbsp
Sage (chopped fresh)11 tbsps
Olive Oil2 tbsps
Italian Parsley (chopped fresh)Directions:
1
Fill large bowl with ice and cold water
2
Cook brussels sprouts in large pot of generously salted boiling water 2 minutes
3
Add cauliflower to same pot; cook until vegetables are crisp-tender, about 3 minutes longer
4
Drain
5
Transfer vegetables to bowl of ice water to cool
6
Drain well
7
Combine cream, shallots, and sage in large saucepan
8
Bring to boil
9
Reduce heat; simmer until mixture is reduced to 21/2 cups, about 10 minutes
10
Season with salt
11
Remove from heat
12
Cool slightly
13
Heat oil in large nonstick skillet over medium heat
14
Add breadcrumbs; stir until beginning to brown, about 2 minutes
15
Transfer to bowl; cool
16
Stir in pine nuts and parsley
17
Season with salt and pepper
18
Butter 13x9x2-inch glass baking dish; arrange half of vegetables in dish
19
Sprinkle with salt and pepper, then 1 1/2 cups Parmesan
20
Arrange remaining vegetables evenly over, then sprinkle with remaining 1 1/2 cups Parmesan
21
Pour cream mixture evenly over
22
DO AHEAD: Breadcrumb topping and gratin can be made 1 day ahead
23
Cover separately and chill
24
Bring to room temperature before continuing
25
Preheat oven to 375°F
26
Cover gratin with foil
27
Bake covered 40 minutes
28
Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer
29
Fill large bowl with ice and cold water
30
Cook brussels sprouts in large pot of generously salted boiling water 2 minutes
31
Add cauliflower to same pot; cook until vegetables are crisp-tender, about 3 minutes longer
32
Drain
33
Transfer vegetables to bowl of ice water to cool
34
Drain well
35
Combine cream, shallots, and sage in large saucepan
36
Bring to boil
37
Reduce heat; simmer until mixture is reduced to 21/2 cups, about 10 minutes
38
Season with salt
39
Remove from heat
40
Cool slightly
41
Heat oil in large nonstick skillet over medium heat
42
Add breadcrumbs; stir until beginning to brown, about 2 minutes
43
Transfer to bowl; cool
44
Stir in pine nuts and parsley
45
Season with salt and pepper
46
Butter 13x9x2-inch glass baking dish; arrange half of vegetables in dish
47
Sprinkle with salt and pepper, then 1 1/2 cups Parmesan
48
Arrange remaining vegetables evenly over, then sprinkle with remaining 1 1/2 cups Parmesan
49
Pour cream mixture evenly over
50
DO AHEAD: Breadcrumb topping and gratin can be made 1 day ahead
51
Cover separately and chill
52
Bring to room temperature before continuing
53
Preheat oven to 375°F
54
Cover gratin with foil
55
Bake covered 40 minutes
56
Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer