Brussels Sprouts Goat Cheese Gratin
Brussels Sprouts Goat Cheese Gratin could be just the lacto ovo vegetarian recipe you've been looking for. For 85 cents per serving, you get a side dish that serves 8. One serving contains 203 calories, 4g of protein, and 19g of fat. This recipe from Cinnamon Spice and Everything Nice has 1302 fans. If you have butter, coarse salt, flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 50 minutes. With a spoonacular score of 16%, this dish is rather bad. Similar recipes include Creamy Brussels Sprouts Gratin with Blue Cheese, Brussels Sprouts and Goat Cheese Risotto, and Brussels Sprouts, Goat Cheese And Lettuce.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
2 tablespoons butter
coarse salt and fresh black pepper
1 cup fresh cranberries
2 tablespoons all-purpose flour
4 ounces goat cheese (log, not crumbled)
1 cup heavy cream or whole milk
pinch of nutmeg
3 tablespoons walnuts, finely crushed into crumbs
Equipment:
steamer basket
sieve
frying pan
casserole dish
paper towels
oven
sauce pan
whisk
Cooking instruction summary:
Cook the brussels sprouts until tender by steaming them in a steamer basket, remove to a strainer to drain then briefly steam the cranberries in the same pan until they start to pucker and wilt. Drain the sprouts and berries well and blot any excess water with a paper towel.Preheat the oven to 375 degrees F and grease a small casserole pan (10x6) generously with butter.In a small saucepan over medium-low heat melt the butter; stir in flour and cook 2 minutes, stirring often. Whisk in heavy cream, turn heat up and bring to a simmer; cook 2 minutes. Turn heat down to low and add the goat cheese, break it apart and whisk in until creamy. Remove from heat. Season with a pinch of nutmeg, 1/2 teaspoon coarse salt and 1/8 teaspoon black pepper, taste and season again if needed. Add the brussels sprouts and cranberries to the prepared pan. Pour the goat cheese mixture over top and sprinkle with crushed nuts. Bake 25 - 30 minutes until golden on top and bubbly all over. Let set 5 minutes before serving.
Step by step:
1. Cook the brussels sprouts until tender by steaming them in a steamer basket, remove to a strainer to drain then briefly steam the cranberries in the same pan until they start to pucker and wilt.
2. Drain the sprouts and berries well and blot any excess water with a paper towel.Preheat the oven to 375 degrees F and grease a small casserole pan (10x
3. generously with butter.In a small saucepan over medium-low heat melt the butter; stir in flour and cook 2 minutes, stirring often.
4. Whisk in heavy cream, turn heat up and bring to a simmer; cook 2 minutes. Turn heat down to low and add the goat cheese, break it apart and whisk in until creamy.
5. Remove from heat. Season with a pinch of nutmeg, 1/2 teaspoon coarse salt and 1/8 teaspoon black pepper, taste and season again if needed.
6. Add the brussels sprouts and cranberries to the prepared pan.
7. Pour the goat cheese mixture over top and sprinkle with crushed nuts.
8. Bake 25 - 30 minutes until golden on top and bubbly all over.
9. Let set 5 minutes before serving.
Nutrition Information:
covered percent of daily need
