This next recipe looks super delicious...and I think would go fantastic with some nice grilled chicken or fish but make sure to keep your meat seasoned lightly as this recipe is super creamy and very rich. A total comfort food.
Bon Appetit!
Cauliflower and Brussels Sprouts Gratin
By the Canadian Living Test Kitchen
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Ingredients
1 cauliflower
4 cups {1 L} halved Brussels sprouts
3 tbsp {45 mL} butter
3 tbsp {45 mL} butter
1/3 cup {75 mL} all-purpose flour
1/2 tsp {2 mL} salt
1/4 tsp {1 mL} white pepper or pepper
1/4 tsp {1 mL} grated nutmeg
3 cups {750 mL} milk
1/2 cup {125 mL} grated Parmesan cheese
2/3 cup {150 mL} fresh bread crumbs
Preparation
1/4 tsp {1 mL} white pepper or pepper
1/4 tsp {1 mL} grated nutmeg
3 cups {750 mL} milk
1/2 cup {125 mL} grated Parmesan cheese
2/3 cup {150 mL} fresh bread crumbs
Preparation
Cut cauliflower into large florets. In a large pot of boiling water, cover and cook cauliflower until tender-crisp, about 5 minutes. Remove with slotted spoon and chill under cold water; drain well.
In same pot, cover and cook Brussels sprouts until tender-crisp, about 7 minutes. Drain and chill under cold water; drain well. Wrap cauliflower in kitchen towel and gently press out excess water; repeat with sprouts. {Make-ahead: Wrap in plastic wrap and refrigerate for up to 24 hours.}
In saucepan, melt butter over medium heat; whisk in flour, salt, pepper and nutmeg; reduce heat and cook, stirring, for 1 minute. Gradually whisk in milk, stirring, until thickened, about 5 minutes. Remove from heat. Stir in cheese. {Make-ahead: Pour into airtight container; place plastic wrap directly on surface and let cool. Refrigerate in airtight container for up to 24 hours. Reheat, stirring, over low heat before continuing.}
Spread cauliflower and Brussels sprouts in greased 13x9-inch {3 L} casserole. Pour sauce over top; sprinkle with bread crumbs. {Make-ahead: Cover with plastic wrap and refrigerate for up to 8 hours.} Bake in 400°F {200°C} oven until bubbly, about 25 minutes. Broil until crumbs are golden, 3 minutes.
In same pot, cover and cook Brussels sprouts until tender-crisp, about 7 minutes. Drain and chill under cold water; drain well. Wrap cauliflower in kitchen towel and gently press out excess water; repeat with sprouts. {Make-ahead: Wrap in plastic wrap and refrigerate for up to 24 hours.}
In saucepan, melt butter over medium heat; whisk in flour, salt, pepper and nutmeg; reduce heat and cook, stirring, for 1 minute. Gradually whisk in milk, stirring, until thickened, about 5 minutes. Remove from heat. Stir in cheese. {Make-ahead: Pour into airtight container; place plastic wrap directly on surface and let cool. Refrigerate in airtight container for up to 24 hours. Reheat, stirring, over low heat before continuing.}
Spread cauliflower and Brussels sprouts in greased 13x9-inch {3 L} casserole. Pour sauce over top; sprinkle with bread crumbs. {Make-ahead: Cover with plastic wrap and refrigerate for up to 8 hours.} Bake in 400°F {200°C} oven until bubbly, about 25 minutes. Broil until crumbs are golden, 3 minutes.
Nutritional Information - 175 calories
-S.*
{Source: Canadian Living Website}
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