Monday, November 16, 2009

Brussle Sprout Casserole

I love this in the fall/winter months. Its really good with diced greenbeans as well. Just use two pounds cut in half and add those yummy crunchy onions on top instead of bread crumbs.

1.5 Lb. brussel sprouts
1/4 cup chopped bacon; reserve 1 tbs. fat
2 tbs. butter
1/4 tsp. nutmeg
1 clove garlic
2 cups milk
5oz (1 cup) grated Gruyere Cheese

1/4 cup Parm grated
2 slices of bread
1 clove garlic
Handfull fresh parsley chopped
2 tbs olive oil
Sprinkle Paprika

Preheat oven to 400

Bring large pot to boil; salt
Trim sprouts and clean
Drop in boiling water
Place in pot of ice water to shock
When cooled slice in half

In sauce pot cook bacon
Place on paper towel and reserve oil

Place oil back in pan with butter
When butter melts add garlic and saute till soft
Then add flour
Wisk 1 min until incorporated
Slowly with wisk add milk
Cook 2-3 minutes then take off heat
In the meantime; in food processor add parm, bread, garlic and parsley; grate till sandy
Add olive oil

In sauce add cheese and reserved bacon; stir to combine does not need to be melted

In a 2 quart baking dish add sprouts, top with sauce then bread crumbs

Sprinkle with paprika

Bake for 15-20 min till golden