I used to hate brussel sprouts. But then someone, I wish I could remember who (and thank them), once chided me to try some in a restaurant. It was a revelation. What I’ve always hated about brussel sprouts is that bitter taste, and restaurant brussel sprouts always lack that. I remarked this at a “business lunch” in San Francisco with my boss’s boss once, and she gave me this recipe:
Makes 10-12 servings.
1/2 c. (1 stick) unsalted butter
6 cloves garlic, minced
4 oz. thinly sliced prosciutto, cut into thin slivers
2 lbs. brussel sprouts, trimmed, shredded, cut into thin slices
3 tbsp. all-purpose flour
1 1/2 c. heavy or whipping cream
1 c. light cream
1/4 c. sweet marsala
1 tsp. grated nutmeg
1 1/2 C. freshly grated parmesan
salt and freshly ground pepper to taste
1. Pre-heat oven to 350 degrees.
2. Melt the butter in large saute pan or skillet over medium-high heat. Add the garlic and prosciutto to cook, tossing with a spoon for 4 minutes.
3. Add brussel sprouts and continue to cook, tossing constantly for another 4 minutes.
4. Stir in flour, coating brussel sprouts.
5. Gradually stir in the heavy cream, light cream and marsala. Reduce the heat and simmer until brussel sprouts are just barely tender, about 5 minutes. Add nutmeg and salt and pepper to taste.
6. Stir in 1 c. of parmesan and cook just until cheese is melted. Remove from heat.
(You can prepare the dish to this point the day before you are serving and refrigerate, covered, overnight.)
7. Bring the gratin to room temperature before baking.
8.Transfer the mixture to a shallow 9″ square baking dish. Top with remaining 1/2 c. parmesan, bake until bubbly and the top is slightly browned, about 20 minutes.
Taken from The Nantucket Open House Cookbook by Sarah Leah Chase.
Now, whenever I see brussel sprouts on a restaurant menu, I order them. And this recipe is delicious, so whenever they’re in season, I’ll make this.
