Brussels Sprouts Parmyère

Name: Brussels Sprouts Parmyu00e8re
Prep time: 10 min
Total time: 40 min
Yield: 6 Servings
Ingredients: 1 pound Brussels sprouts, shredded; 1 leek, sliced in half lengthwise, then sliced; 2 teaspoons lemon juice; u00be cups Gruyu00e8re, grated; 1 Tablespoons all-purpose flour; 1 teaspoon fresh thyme leaves; Kosher salt and freshly cracked black pepper; 1 cup heavy cream; 1/2 cup panko breadcrumbs; 1 shallot, minced; 1/4 cup Parmesan, grated; 1 Tablespoons extra-virgin olive oil

By Leslie Blythe American, Cheese, Side dish, Vegetarian Baking, Mixing

November 26, 2014

These Brussels Sprouts Parmyère are cooked with leeks, heavy cream and Swiss Gruyère & Parmesan cheeses, showcasing the rarely experienced cruciferous softness and sweetness. Enhanced by fresh lemon juice and a touch of nutmeg, the dish is rich, dynamic and emits a nutty, warming aroma.

Prep: 10 mins
Cook: 30 mins
Yields: 6 Servings

Ingredients

1 pound Brussels sprouts, shredded

1 leek, sliced in half lengthwise, then sliced

2 teaspoons lemon juice

¾ cups Gruyère, grated

1 Tablespoons all-purpose flour

1 teaspoon fresh thyme leaves

Kosher salt and freshly cracked black pepper

1 cup heavy cream

1/2 cup panko breadcrumbs

1 shallot, minced

1/4 cup Parmesan, grated

1 Tablespoons extra-virgin olive oil

Directions

1Preheat the oven to 350° F.

2Add the brussels sprouts, leeks and lemon juice to a bowl. Add the Gruyère, flour, thyme, and some salt and pepper to the bowl. Toss to combine. Add the mixture to an 8- by 8-inch baking dish, packing it in. Pour over the heavy cream.

3In a small bowl, combine the panko, shallots, Parmesan and oil and pour over the brussels sprouts mixture.

4Bake uncovered until the brussels sprouts are tender, the sauce is bubbling and the top is golden, 25 to 30 minutes.

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