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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 12 |
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From Fire in my Belly by Kevin Gillespie. Ingredients:
11 tablespoons butter, plus some for greasing the pan |
1 large vidalia onion, cut into 1/4 inch dice (about 2 1/2 cups) |
8 garlic cloves, chopped |
salt |
4 cups heavy cream |
2 lbs brussels sprouts |
3 tablespoons all-purpose flour |
1 tablespoon mustard powder |
1/4 teaspoon fresh grated nutmeg |
1 cup panko breadcrumbs |
1 1/2 ounces parmesan cheese, grated (about 1 cup) |
1 large lemon |
Directions:
1. Preheat oven to 375°F Use a little butter to grease a 2 quart casserole dish.
2. Melt 3 tablespoons butter in a 4 quart dutch oven over medium heat. Add the onions, garlic, and a pinch of salt and cook until soft, about 15 minutes. Add the cream and bring to a simmer. Turn the heat to low and cook until the cream is slightly thickened, about 5 minutes.
3. Meanwhile, thinly slice the brussels sprouts crosswise on a mandolin, slicing just until you get to the hard core.
4. Melt another 2 tablespoons of the butter in a small skillet over medium heat. Stir in the flour and cook, stirring constantly, just until it begins to smell toasty, about 2 minutes.
5. Mix the mustard with 1 tablespoon of water to make a thin paste. Whisk 2 tablespoons of the flour mixture into the onions along with the mustard paste, nutmeg, and 2 teaspoons salt; crank the heat up to medium and continue whisking until the mixture comes to a simmer and thickens, about 2 minutes. Cut heat to low and cook until the sauce loses any floury taste, about 10 minutes.
6. Fit a food processor with the metal blade, and add the panko, Parmesan, 1 teaspoon salt, 1/2 teaspoon lemon zest, and the remaining 6 tablespoons butter. Process to a crumbly paste. Spread the crumb mixture on a sheet of parchment paper and top with another sheet. Use a rolling pin to roll the crust to fit the top of the casserole.
7. Carefully pour the onion sauce in a blender and blend until smooth. Add the remaining zest from the lemon, all of the lemon's juice, and 1 teaspoon salt. Blend again until smooth. Pour the sauce back into the pot and fold in the sliced brussels sprouts. Bring the mixture to a gentle simmer and cook until the sprouts are wilted, about 5 minutes.
8. Spoon the mixture into the prepared casserole and invert the prepared crust over the brussels sprouts. Bake until golden brown and bubbly, about 40 minutes.
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