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Recipe needed: brussels sprouts au gratin
In article >,
(MrAoD) writes:
>(PENMART01) writes:
>
>>Erica) writes:
>>
>>>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!
>>
>>I can't imagine a brussels sprouts casserole turning out anything but
>watery.
>>If you want to try something new, brussels sprouts makes the caviar of cole
>>slaw.
>
>Anything special about the recipe, or is it just substitute sprouts for
>cabbage.
>
>Because I must try it.
Remove bitter outer leaves, core, slice each in two, and finely shred with a
sharp chefs knife... do NOT use a food processor, or any other mechanical
device, lest the leaves are crushed rather than cleanly sliced. You may use
any cole slaw dressing you like. I keep it simple; mayo, s n' p, bit of sugar
n' vinegar, if necessary a few dribbles of milk to thin. I also add some
grated carrot and finely minced green bell pepper... garnish with a bit of
finely minced curly parsely, not flat leaf. Do not get carried away with the
additions or the delicate flavor will become overpowered. Cole slaw is best
eaten after being left to macerate for 12-18 hours.
A layer of brussels sprouts slaw is very nice in a ham n' swiss on rye (good
ham n' swiss n' real sour rye), not that $1.99/lb deli ham I wouldn't feed to a
stray cat.
---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
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"Life would be devoid of all meaning were it without tribulation."
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