Cauliflower and Brussels Sprout Gratin with Pine Nut-Breadcrumb Topping |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Humble cauliflower and brussels sprouts become luxurious in this decadent gratin. Ingredients:
1 1/2 pounds brussels sprouts, trimmed, quartered lengthwise through core |
1 1 1/2-to 1 3/4-pound head of cauliflower, trimmed, cut into small florets |
2 3/4 cups heavy whipping cream |
1/2 cup chopped shallots |
1 tablespoon chopped fresh sage |
11/2 tablespoons olive oil |
1/2 cup plain dry breadcrumbs |
1/2 cup pine nuts, lightly toasted |
2 tablespoons chopped fresh italian parsley |
3 cups grated parmesan cheese, divided |
Directions:
1. Fill large bowl with ice and cold water. Cook brussels sprouts in large pot of generously salted boiling water 2 minutes. Add cauliflower to same pot; cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water to cool. Drain well.
2. Combine cream, shallots, and sage in large saucepan. Bring to boil. Reduce heat; simmer until mixture is reduced to 21/2 cups, about 10 minutes. Season with salt. Remove from heat. Cool slightly.
3. Heat oil in large nonstick skillet over medium heat. Add breadcrumbs; stir until beginning to brown, about 2 minutes. Transfer to bowl; cool. Stir in pine nuts and parsley. Season with salt and pepper.
4. Butter 13x9x2-inch glass baking dish; arrange half of vegetables in dish. Sprinkle with salt and pepper, then 1 1/2 cups Parmesan. Arrange remaining vegetables evenly over, then sprinkle with remaining 1 1/2 cups Parmesan. Pour cream mixture evenly over. DO AHEAD: Breadcrumb topping and gratin can be made 1 day ahead. Cover separately and chill. Bring to room temperature before continuing.
5. Preheat oven to 375°F. Cover gratin with foil. Bake covered 40 minutes. Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer.
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