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Creamy Brussels Sprouts and Cauliflower Gratin

Creamy Brussels Sprouts and Cauliflower Gratin


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This classic holiday comfort food combines cauliflower, Brussels sprouts and an easy, cheesy cream sauce in one delicious dish.MORE+LESS-

Updated September 20, 2016

Make with

Progresso Breadcrumbs

1

head (2 lb) cauliflower, cut into large florets

3/4

lb Brussels sprouts, trimmed and quartered lengthwise

3

tablespoons Gold Medal™ all-purpose flour

1

cup hot heavy whipping cream

3/4

cup shredded Gruyère cheese

2/3

cup shredded Parmesan cheese

1 1/2

teaspoons kosher salt

1/2

teaspoon fresh ground black pepper

1/2

teaspoon garlic powder

1

cup Progresso™ plain bread crumbs

Hide Images

  • 1

    Heat oven to 375°F. Spray bottom and sides of 2 1/2- to 3-quart baking dish with cooking spray.

  • 2

    In 5- to 6-quart saucepan, cook cauliflower florets in boiling salted water 3 to 4 minutes or until tender but still firm. Use slotted spoon to transfer cauliflower to colander to drain. Add Brussels sprouts to boiling water; cook 3 to 4 minutes or until tender but still firm. Drain.

  • 3

    In 4-quart saucepan, melt 2 tablespoons of the butter over medium-low heat. Add flour; cook 2 minutes, stirring constantly with whisk. Slowly pour hot milk and hot whipping cream into butter-flour mixture; beat with whisk until smooth. Increase heat, and heat to boiling, beating constantly, 1 to 3 minutes or until thickened. Remove from heat. Stir in shredded Gruyère cheese and 1/3 cup of the shredded Parmesan cheese until smooth. Stir in salt, 1/4 teaspoon of the pepper, the garlic powder and nutmeg until combined.

  • 4

    Add drained cauliflower and Brussels sprouts to sauce. Gently stir to coat. Pour into baking dish. In small microwavable bowl, heat remaining 4 tablespoons butter uncovered on High 30 seconds or until melted. Stir in bread crumbs, remaining 1/3 cup Parmesan cheese and remaining 1/4 teaspoon pepper to combine. Sprinkle evenly on top.

  • 5

    Bake 30 to 35 minutes or until top is golden brown and mixture is bubbly. Let stand 10 minutes before serving.

Expert Tips

  • Swap shredded Swiss cheese for the Gruyère cheese, if desired.
  • If possible, purchase Brussels sprouts that are similar in size to ensure even cooking.

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
250
% Daily Value
Total Fat
27g
42%
Saturated Fat
17g
83%
Trans Fat
1g
Cholesterol
85mg
28%
Sodium
650mg
27%
Potassium
570mg
16%
Total Carbohydrate
24g
8%
Dietary Fiber
4g
16%
Sugars
6g
Protein
13g
Vitamin A
25%
25%
Vitamin C
70%
70%
Calcium
35%
35%
Iron
10%
10%
Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 1/2 High-Fat Meat; 4 1/2 Fat;

Carbohydrate Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.


Watch the video: Christmas Recipes: Brussel Sprouts with Bacon


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