Brussels Sprouts Gratin

I wanted to fit a recipe post in before the onset of the holidays, if you’re in the market for some hearty vegetarian Thanksgiving, Christmas or even to enjoy fall vegetables this is a good one for you. Progressively as Im getting older I have noticed our year end holiday festivities has been getting simpler and simpler. Be it our Hindu festivities like Diwali or Christmas or Thanksgiving. I just feel it puts too much pressure and the way things are in the world it doesn’t seem festive to me anymore. But knowing me and the number of call I get from close friends and family I sometime say that and end up having a holiday party. So who knows!

I love a good tray of cheesy baked vegetables this time of the year, its cozy, hearty and makes you feel everything will be kinda a dish. It’s definitely cheesy, and something about a large tray of roast vegetables looks very festive. This dish will look beautiful on you’re holiday table along with a few spreads, salads and main courses. Give it a try and tag me instagram. enjoy!

Brussels Sprouts Gratin

• 1-1 ¼ lbs. brussels sprouts, trimmed and halved
• 1 cup thick full fat Oatmilk or cream
• ½ cup grated parmesan cheese
• ¼ cup grated Gruyere
• pinch of nutmeg
• 2 teaspoon dijon mustard
• 1 teaspoon tapioca starch or a.p flour
• dollop of creme fraiche (optional)
• ½ teaspoon sea salt, to taste, both cheeses have salt, taste before adding more
• generous amounts of fresh ground black pepper
• parsley to garnish

1. Preheat the oven to 350 °F. and grease a shallow, ovenproof baking dish about 9 inch long. Steam the brussels for 4 minutes, drain and let them cool to the touch.
2. While the brussels steam, mix together the cream, a.p flour or starch, dijon mustard, creme fraiche, nutmeg if using, half the cheeses, salt and pepper. 
3. Once steamed chop the sprouts. into medium sized pieces but not very small. Pulse a couple of times in a food processor if you prefer.
4. Drop the chopped Brussels into the prepared dish and pour the cream mixture over the top. Sprinkle the remaining parmesan, gruyere over the top and bake them for 20-30 minutes, turning the broiler on for an extra minute or two at the end to brown the top. Garnish with fresh parsley. Enjoy warm.
5. TIP if the cheese on the top starts to caramelize before the dish is baked cover with foil to prevent browning.