"Scott Taylor" informs us

>"Erica" > wrote in message
. com...
>> Hi,
>>
>> Does anyone in this group have a good recipe for brussels sprouts au
>> gratin. Ideally, I am looking for one that doesn't use bread crumbs,
>> but rather forms a crisp upper crust on its own. Since autumn is here,
>> the supermarket has been offering delicious brussels sprouts, and I
>> wanted to try preparing them in a way I never have before. Thanks in
>> advance!
>>
>> --Erica
>
>
>I like to blanch them till barely done, cut into halves, layer together
>closely in a shallow gratin pan, season with salt, pepper, and a touch of
>nutmeg, then sprinkle with grated Parmesan cheese, and finally dot liberally
>with butter. Bake at 375-400 degrees in upper part of oven till a light
>brown crust forms, about 15-20 minutes.

Werd. Da man is right.

In regards to trying new recipes for brussels sprouts try 'em steamed and
tossed in lemon mustard butter.

Trim the ends and cut an "X" in the stem and steam covered about 10 minutes.
While they're steaming melt butter over low heat, then add Dijon mustard and
whisk. Finish with lemon juice and keep warm.

When the sprouts are done remove to a warmed serving bowl, pour the lemon
mustard butter over, then toss to coat.

I use two tbsp of butter, one tbsp of Dijon, and about a tbsp of lemon juice
(slightly less than full) per half pound of sprouts. I also prefer the city
style Dijon over the country (coarse grained) style for this dish, YMMV.

Marc