J is not a fan of Brussels sprouts. How can this be, you ask? I ask myself that question each and every time I'm enjoying a roasted or pan-fried brussel sprout. Or two. Or ten.
Enter heavy cream......cream makes everything better, doesn't it? Well, in this case it makes them pretty darn tasty.
His very favorite way of having this recipe is to boil them until they are soft {about 12 minutes} and then they turn out super creamy when baked in the cream.
He now requests them weekly.
Brussels Sprouts Gratin
source: lightly adapted from a recipe from Family Table by the Elliott Homestead
1 pound Brussels sprouts, rinsed, trimmed and cut in half
1 teaspoon chicken bouillon
water
1/3 cup heavy cream
1/2 cup toasted breadcrumbs
2 Tablespoons butter, melted
Salt & Pepper to taste
Preheat oven to 400 degrees Fahrenheit.
In a medium saucepan, add the Brussels sprouts, chicken bouillon, and enough water to just cover. Bring to a boil over high heat, lower heat and simmer until done to desired softness (see note above). Drain. Add heavy cream to the pan with the drained brussels sprouts. Pour into a pan large enough to fit them so they are in a single layer (approx. 8x8"). Top with cream. Mix breadcrumbs and melted butter and sprinkle over the top. Add salt and pepper to taste.
Bake 15 minutes, or until lightly browned and sizzling.
Serve
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