believe in brussels sprouts |
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My friends found this recipe, and since one of them is a doctor, we played around with it to make it less of a cardiac risk. The original recipe uses heavy cream and half-and-half. I switched out heavy cream for half-and-half, and then switched out half-and-half to low-fat milk. I also tried using non-fat milk, but you need a bit of cream to make sure that the Brussels sprouts are cooked really well—otherwise they taste, well, like Brussels sprouts!
The kids absolutely BEG to eat this. Good in winter, and at Thanksgiving.
The kids absolutely BEG to eat this. Good in winter, and at Thanksgiving.
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Around 25 Brussels sprouts, trimmed and quartered
1 head of cauliflower, trimmed into florets 1 carton (1 pint) half and half Splash of non-fat milk 3 shallots, chopped 1T fresh sage, chopped |
Breadcrumbs—(ideally from asiago cheese, green onion bread) or panko
½ cup pine nuts or pecans, lightly toasted 2T fresh parsley (optional) About 1 cup grated Parmesan cheese Hawaiian salt and black pepper, to taste |
Mix nuts, breadcrumbs and parsley together and set aside. Mix together half and half, milk, shallots, and sage in a pot. Heat until boiling, then simmer until the sauce reduces and is a little--about 10-15 minutes. Remove from heat and cool slightly.
Put half of sprouts and cauliflower in a 9 x 13 dish. Salt and pepper lightly, and sprinkle half of the Parmesan cheese. Put the rest of the vegetables on top, and sprinkle with remaining Parmesan. Pour cream mixture evenly over. Cover with foil.
Bake at 375°F, covered for about an hour, or until the liquid is almost absorbed. Remove foil, sprinkle breadcrumb topping and bake uncovered 15 minutes longer.
Put half of sprouts and cauliflower in a 9 x 13 dish. Salt and pepper lightly, and sprinkle half of the Parmesan cheese. Put the rest of the vegetables on top, and sprinkle with remaining Parmesan. Pour cream mixture evenly over. Cover with foil.
Bake at 375°F, covered for about an hour, or until the liquid is almost absorbed. Remove foil, sprinkle breadcrumb topping and bake uncovered 15 minutes longer.
