Ingrédients pour Cauliflower And Brussels Sprouts Gratin With Pine Nut Breadcrumb
- Brussels sprouts
- cauliflower florets
- 2 cups heavy whipping cream
- 2 finely chopped shallots
- 1 tablespoon fresh sage leaves
- 1 tablespoon olive oil
- 1/2 cup toasted pine nuts
- 1 1/2 cups panko breadcrumbs
- 2 tablespoons chopped fresh parsley
- 2 cups grated Parmesan cheese
- salt and pepper to taste
- butter for greasing
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cauliflower And Brussels Sprouts Gratin With Pine Nut Breadcrumb? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Cauliflower And Brussels Sprouts Gratin With Pine Nut Breadcrumb
- Fill a large bowl with ice and cold water. Set aside.
- Bring a large pot of generously salted water to a boil. Add Brussels sprouts and cook for 2 minutes.
- Add cauliflower florets to the pot and cook until vegetables are crisp-tender, about 3 more minutes.
- Drain vegetables immediately and transfer to the ice water bath to stop the cooking process.
- Once cooled, drain vegetables very well and set aside.
- In a large saucepan, combine 2 cups heavy cream, 2 finely chopped shallots, and 1 tablespoon fresh sage leaves.
- Bring the cream mixture to a boil over medium heat.
- Reduce heat to low and simmer until the mixture has reduced to 2 1/2 cups, about 10-12 minutes. Season with salt and pepper to taste.
- Remove from heat and let cool slightly.
- While the cream mixture cools, prepare the breadcrumbs: Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat.
- Add 1 1/2 cups panko breadcrumbs and stir constantly until golden brown, about 2-3 minutes.
- Transfer breadcrumbs to a bowl and let cool completely.
- Stir in 1/2 cup toasted pine nuts and 2 tablespoons chopped fresh parsley. Season with salt and pepper to taste.
- Preheat oven to 375°F (190°C).
- Butter a 13x9x2-inch glass baking dish.
- Arrange half of the cooked vegetables in the prepared baking dish. Season with salt and pepper.
- Sprinkle with 1 1/2 cups grated Parmesan cheese.
- Arrange the remaining vegetables evenly over the cheese. Sprinkle with the remaining 1/2 cup Parmesan cheese.
- Pour the cooled cream mixture evenly over the vegetables.
- Cover the gratin with foil.
- Bake covered for 40 minutes.
- Uncover, sprinkle the breadcrumb topping evenly over the gratin, and bake uncovered for an additional 15 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
16g
Fat
105g
Carbs
6g
