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Basic brussel sprout cooking tips for the beginner. The most widely recognized technique for preparing Brussel sprouts cooking starts with cutting the buds off the tail. Any overflow stem is removed, and any free surface leaves are stripped and disposed of. When cut and cleaned, the buds are normally cooked by broiling in the oven, steaming, simmering, slow cooking, flame broiling, or pan-searing. To guarantee the sprouts are even cooked, done all through, buds of a comparative size are typically picked. A few cooks make a solitary cut or a cross in the focal point of the stem to help the overall cooking and not overcooked sections. The cross-cut may be inadequate.
Brussels Sprouts au Gratin notes: Overcooking renders the buds dark and delicate, and they at that point sure to have a robust flavor and aroma that some do not care for due to its garlic-or onion-smell properties
Brussel Sprouts au Gratin Recipe
Equipment
- Baking Dish
- Large Mixing Bowl
Ingredients
Brussels Sprouts au Gratin Recipe
- 1 Can Olive Oil Spray
- 1 Pound Brussel Sprouts Fresh
- 3/4 Cup Sour Cream
- 1 Tsp Dijon Mustard
- 1 Tsp Salt Kosher
- 1/4 Tsp Black Pepper
- 1/2 Cup Gruyere Grated
- 1/4 Cup Panko Pork Rind
- 1/4 Cup Parmesan Grated
- 2 Tsp Garlic Minced
Instructions
Brussel Sprouts au Gratin Recipe
- Preheat oven to 400 degrees F. Coat a 2-quart baking dish with olive oil spray.
- Place the Brussel sprouts in a large microwave-safe bowl. Add 1/4 cup water. Cover and microwave on high until tender-crisp, about 6 minutes. Meanwhile, in a small bowl, mix together the sour cream, mustard, kosher salt, black pepper, garlic, and grated gruyere.
- Drain the Brussel sprouts and return to the bowl. Add the cheesy sour cream mixture and toss to coat.
- Transfer the coated Brussel sprouts to the prepared baking dish. Mix together the grated Parmesan and pork panko and sprinkle them on top. Lightly spray with olive oil.
- Bake the Brussel sprouts gratin until golden brown and bubbly around the edges, about 15 minutes. Serve immediately.
Video
Notes
Nutrition
This recipe was adapted from Publix