Best method to cook ‘delicious’ Brussels sprouts – it’s not boiling

We use your sign-up to provide content in ways you’ve consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. More info

Brussels sprouts are loved by some and loathed by many, but they are a Christmas dinner staple. Over the years, you’ve probably experienced someone boil Brussels sprouts until they are grey, but there’s a better way to eat the popular festive vegetable – gratin. 

The Modern Proper on Tik Tok shared her recipe for Brussels sprouts au gratin which she made for Thanksgiving earlier this year. 

“Arguably the best side dish,” she commented. “And maybe the best side dish ever?” 

The recipe includes cream, leeks, Gruyère cheese, “tons of parmesan”, shaved Brussels sprouts and a little seasoning. 

“The best part? It all comes together in one dish,” that can be “topped off with some crispy panko” breadcrumbs. 

@themodernproper Thanksgiving side dishes. The best part of the meal. This Brussels sprout au gratin is the best side dish and we’re bold enough to say it because it’s true. #themodernproper #recipevideo #viraltiktok #cheesyfood #augratin #brusselsprouts #thabksgivingdinner #thanksgiving #sidedish #casserole #casseroledishtiktok ♬ original sound – TheModernProper


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 

How to make Brussels sprouts gratin: 

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. 

You can also add some bacon or pancetta to the mix, or to the breadcrumbs. 

The video has been watched by more than one million users, someone said: “I made this last year and it was amazing!” 

“Just made this – life changing. Amazing. Holy cow. Sautéed the leeks in bacon fat and added the bacon to the casserole,” another wrote. 

“We made this tonight, legit the stand out dish of the feast! It going on the permanent list,” a third wrote. 

Source: Read Full Article