Cauliflower And Brussels Sprout Gratin With Pine Nut-Breadcrumb Topping Recipe

Name: Cauliflower And Brussels Sprout Gratin With Pine Nut-Breadcrumb Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds brussels sprouts, trimmed, quartered lengthwise through core; 1 1 1/2-to 1 3/4-pound head of cauliflower, trimmed, cut into small florets; 2 3/4 cups heavy whipping cream; 1/2 cup chopped shallots; 1 tablespoon chopped fresh sage; 11/2 tablespoons olive oil; 1/2 cup plain dry breadcrumbs; 1/2 cup pine nuts, lightly toasted; 2 tablespoons chopped fresh Italian parsley; 3 cups grated Parmesan cheese, divided

Servings: persons

1 1/2 pounds brussels sprouts, trimmed, quartered lengthwise through core
1 1 1/2-to 1 3/4-pound head of cauliflower, trimmed, cut into small florets
2 3/4 cups heavy whipping cream
1/2 cup chopped shallots
1 tablespoon chopped fresh sage
11/2 tablespoons olive oil
1/2 cup plain dry breadcrumbs
1/2 cup pine nuts, lightly toasted
2 tablespoons chopped fresh Italian parsley
3 cups grated Parmesan cheese, divided

1
Fill large bowl with ice and cold water. Cook brussels sprouts in large pot of generously salted boiling water 2 minutes. Add cauliflower to same pot; cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water to cool. Drain well.
2
Combine cream, shallots, and sage in large saucepan. Bring to boil. Reduce heat; simmer until mixture is reduced to 21/2 cups, about 10 minutes. Season with salt. Remove from heat. Cool slightly.
3
Heat oil in large nonstick skillet over medium heat. Add breadcrumbs; stir until beginning to brown, about 2 minutes. Transfer to bowl; cool. Stir in pine nuts and parsley. Season with salt and pepper.
4
Butter 13x9x2-inch glass baking dish; arrange half of vegetables in dish. Sprinkle with salt and pepper, then 1 1/2 cups Parmesan. Arrange remaining vegetables evenly over, then sprinkle with remaining 1 1/2 cups Parmesan. Pour cream mixture evenly over. DO AHEAD:
5
Cover separately and chill. Bring to room temperature before continuing.
6
Preheat oven to 375u00b0F. Cover gratin with foil. Bake covered 40 minutes. Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer.

1325

kcal

Calories

122

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 pounds brussels sprouts, trimmed, quartered lengthwise through core, 1 1 1/2-to 1 3/4-pound head of cauliflower, trimmed, cut into small florets, 2 3/4 cups heavy whipping cream, 1/2 cup chopped shallots, and more.

Yes, Cauliflower And Brussels Sprout Gratin With Pine Nut-Breadcrumb Topping falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cauliflower And Brussels Sprout Gratin With Pine Nut-Breadcrumb Topping

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