GRATIN OF BRUSSELS SPROUTS

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Always look for the smallest Brussels Sprouts you can find. They should be no larger than the tip of your thumb, firm and tightly closed. I hope you enjoy this recipe from Everybody Eats Well in Belgium Cookbook.

Provided by Bev I Am

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 cups heavy cream
1 1/2-2 lbs Brussels sprouts, small
salt
3 ounces thick slab bacon, sliced into 1/2 x 1/4 inch strips
freshly ground blackk pepper
1 pinch of freshly grated nutmeg
3 tablespoons grated gruyere cheese

Steps:

  • Preheat oven to 450.
  • Lightly butter a medium sized gratin dish.
  • In a small saucepan, simmer the cream over medium heat until it is reduced to 3/4 cup, about 10 minutes.
  • Trim the base of the sprouts, discard the tough outer leaves, and rinse well.
  • Place the sprouts ina medium-sized saucepan with salt and cold water to cover.
  • Bring to a boil and continue boiling for 1 minute.
  • Drain and refresh under cold running water.
  • Saute the bacon in a small skillet until lightly brouwned, 2-3 minutes.
  • Drain on paper towels then coarsely chop.
  • Combine the sprouts and bacon in the buttered gratin dish and season with the salt, pepper and nutmeg.
  • Pour the cream over the top and sprinkle with the cheese.
  • Bake until nicely browned and crispy on top, about 15 minutes.

Nutrition Facts : Calories 487.2, Fat 45.1, SaturatedFat 24.9, Cholesterol 142.2, Sodium 263.5, Carbohydrate 14.8, Fiber 4.4, Sugar 3.1, Protein 10.1

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