Best way to cook 'delicious' Brussels spouts - with no boiling needed
Brussels sprouts isn't usually a side dish that many people fight over on Christmas day - but that could all change with this simple but delicious recipe - and it doesn't involve boiling them.
You either love or hate Brussels sprouts - but if you belong to the latter category maybe you could give them another try with this new recipe that doesn't involve boiling them. Instead, it turns the green vegetable into a deliciously decadent Brussels sprouts gratin. If you are still unconvinced, please note there is a lot of cheese involved.
The recipe, concocted by a TikToker for Thanksgiving earlier in the year, has been labelled "the best side dish ever," and is ready to make an appearance on your Christmas table.
The Modern Proper on TikTok shared her recipe for Brussels sprouts au gratin. The recipe includes cream, leeks, Gruyère cheese, "tons of parmesan," shaved Brussels sprouts and a little seasoning. The best part of the recipe is that once you have done the chopping and grating you can bung it all into one dish and there won’t be loads of washing afterwards. It’s a pretty high pay-off recipe with low maintenance prep.
Brussels sprouts au gratin
Ingredients:
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- Olive oil
- Three large leeks, thinly sliced
- Four garlic cloves, crushed
- 450g Brussels sprouts, shredded (use a Mandolin or food processor)
- Two cups of double cream
- 120g Gruyère cheese
- 125g cup of parmesan and extra for the breadcrumb topping
- 1/2 a teaspoon of thyme
- 1/4 teaspoon of nutmeg
- Salt and pepper
- Panko breadcrumbs or regular breadcrumbs
Method
Firstly, preheat the oven to 200 degrees Celcius, then grease a baking dish with oil or cooking spray and set aside. In a large pan, heat two tablespoons of olive oil over medium heat.
Add the leeks which have been thinly sliced to the pan and cook for four minutes. Add four crushed cloves of garlic and cook for another minute.
Tip the leeks and garlic into a large bowl along with the shredded Brussels sprouts and mix well. Using the same pan, add the cream, Gruyère cheese, parmesan, salt, pepper, thyme, and nutmeg and stir.
Bring to a simmer, stirring continuously until the cheese melts, and a thick sauce is achieved - this should take about three to five minutes. Pour the mixture over the leeks, garlic and Brussels sprouts in the bowl and mix well, then transfer to the prepared oven dish.
Place the dish in the oven for 20 minutes. In a small bowl, combine panko breadcrumbs and parmesan cheese with three tablespoons of olive oil. Scatter the breadcrumb mixture over the Brussels and leeks and return to the oven until golden brown and bubbling - this should take around five to eight minutes.
Having watched the video, one person added: "I made this last year and it was amazing!" Whilst another said: "Just made this - life-changing. Amazing. Holy cow. Sautéed the leeks in bacon fat and added the bacon to the casserole"
“We made this tonight, legit the stand-out dish of the feast! It goes on the permanent list,” a third wrote.
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