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FreshTartSteph Recipe: Brussels Sprouts Gratin


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By Stephanie Meyer

I’m always trying to find things to douse in Cedar Summit cream, because let’s face it, I’m obsessed with the gloriously grass-fed stuff (whenever you can put your hands on grass-fed dairy products, do it, the flavor is incredible). Given a giant bag of darling little baby Brussels from the farmers market, and a hankering for my fave cauliflower gratin, I present the easiest, coziest Brussels dish in the world. I have a vision of setting this on a holiday table (particularly next to a roast beast), nestled among candles and pine boughs…although until the holidays roll around, I simply made it my dinner, with toast and a glass of wine.

Note: I am thoroughly enjoying the occasional slice of St. Paul’s own Thuro Sourdough Gluten-Free Teff bread. The Thuro folks have no idea who I am, I just happened to pick up a loaf in the freezer at The Wedge, in my quest for tasty GF breads made without weird fillers and nasty vegetables oils, which is no easy task. It’s seriously sour, which I love, and makes a flavorful, chewy piece of toast, toast that in fact makes me pine–again–for dearly departed, grass-fed Pastureland butter, which used to be made from Cedar Summit Cream.

Obsessed, I tell you.
 

Brussels Sprouts Gratin

Serves 4 as a side or 2 as a main course

1 Tbsp. soft butter
1 lb. Brussels sprouts, stems trimmed & halved
1 clove garlic, minced
1/2 c. heavy cream
fresh whole nutmeg
sea salt
freshly ground black pepper
1 c. freshly grated Gruyere, Parmesan, or other favorite cheese

Preheat oven to 400 degrees F.

Smear soft butter into a tart pan. Sprinkle minced garlic across the bottom of the pan.

Bring a large pot of nicely salted water to boil. Add the Brussels and boil for 3-5 minutes, until Brussels are bright green and just tender-crisp. Drain thoroughly in a colander, then transfer sprouts to tart pan, distributing evenly.

Pour cream over Brussels. Grate a bit of fresh nutmeg over the Brussels, then sprinkle lightly with a little salt and several grinds of black pepper. Top with cheese.

Bake gratin for 40-45 minutes, until light golden brown. Remove from oven and let sit for 10 minutes. Serve warm.

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