Yesterday, I featured a Brussels Sprouts recipe that The Urban Mrs. shared with me for our recipe swap and she featured a Sweet Potato + Banana & Brown Sugar recipe that I shared. You can visit her blog to learn more about my interaction with a celebrity chef and a recipe I learned from him.
I want to thank Linda again for the opportunity to share!!
I am sooo excited to do my first recipe swap with another blogger. I approached Linda, The Urban Mrs. (who is no longer blogging, BOO!!!) about swapping because she has been extremely supportive of my blog via social media. The Urban Mrs blog featured tons of awesome recipes, many plant-based and veg-friendly. Some of my favorites were: Spicy Tempeh Chips, Quinoa Garden Salad, Mix Berry Jam with Merlot, and Banana Brownies with Choco Sea Salt. Is your mouth watering yet? I’d do anything to get my hands on some of her recipes again.
The Urban Mrs: Oh, hello! First of all, thanks to Crista for hosting me here! We both met through blogging and social media. Fun, right? I hope we can meet in-person one of these days. I always drool every time I visit her blog and read her fresh and delicious recipes, so when Crista thought of doing exchange recipes, I replied yes right away.
I love brussels sprouts and can’t stop eating them weekly. The recipe I’m about to share is a perfect recipe for Thanksgiving or any gatherings, but also works for any weekdays supper.
2 lb (1 kg) brussels sprouts, trimmed and halved lengthwise
2 tbs all purpose flour
8 oz. Gruyere cheese, grated
½ oz. Parmigiano-Reggiano cheese, grated
1 tsp lemon zest
¾ tsp ground pepper
1 cup (250 ml) heavy cream
1 medium onion, thinly sliced
1 tbs olive oil
1 tsp raw sugar
Salt to taste
Preheat the oven to 375F.
To make the topping, in a bowl, stir together all the ingredients and set aside.
To make the gratin, grease a 12-inch ovenproof nonstick fry pan with butter. Bring a large pot of salted water to a boil over high heat. Add the brussels sprouts and cook until just tender, 5 to 7 minutes. Drain, then transfer to a bowl of ice water. Drain and pat dry with paper towels.
To make caramelized onion, heat the olive oil in a pan and add the onions, salt, and pepper. Cook the onions until they begin to soften, about 5 minutes, then add 1 tsp sugar. Cook for another 10 minutes, until they're browned and soft.
In a bowl, stir together the flour, Gruyere, Parminigano-Reggiano, lemon, zest, and 2 tsp salt and pepper.
Stir in the cream, then the brussels sprouts and caramelized onions.
Transfer the mixture to the prepared fry pan and smooth the top.
Sprinkle the bread crumb mixture evenly on top.
Bake until the bread crumbs are golden brown, about 35 minutes.
Let the gratin rest for 15 minutes before serving.
This recipe can be made with some vegan substitutes like plain soy milk and/or vegan heavy cream instead of dairy heavy cream and Earth Balance vegan butter in place of dairy butter. That cheese however, I personally wouldn't substitute it - it looks too good.
This recipe has become the #1 pinned recipe on my site, which means that people are LOVING it. I’ve gotten several e-mails of praise from people who have made this dish for their Holiday feasts and I plan to make this dish for my Thanksgiving feast this year.
THANK YOU Linda for hooking us up with your kitchen genius.