General Discussion

Brussels Sprouts Buried in Cream



Equal parts vegetable and gratin, this dish of charred sprouts, lemony cream and a golden breadcrumb crust just feels right.

https://cooking.nytimes.com/recipes/1027474-brussels-sprouts-buried-in-cream

https://archive.ph/upqsr



Brussels sprouts love fat, and here they get it in the best way: buried under cream that’s been reduced until thick, then sharpened with a swipe of lemon zest so it doesn’t all slump into heaviness. Charring the sprouts first gives them a slightly bitter edge to balance out the richness, while leeks and garlic melt into the background. A blanket of crisp bread crumbs seals it all in, so when it comes out of the oven, you’ve got a dish that’s part gratin, part creamed vegetable and fully irresistible.



Preparation

Step 1
Heat the oven to 425 degrees.

Step 2
Heat ¼ cup oil in a large high-sided skillet or Dutch oven over medium-high. Add the brussels sprouts and cook, stirring occasionally, until charred in some spots, 5 to 7 minutes.

Step 3
Add the leeks and garlic, and cook, stirring, until they’ve softened a bit but haven’t taken on too much color, about 3 minutes.

Step 4
Reduce heat to medium heat and pour in the cream. Cook, stirring occasionally, until the cream has reduced by half and is thick enough to coat the sprouts, 8 to 10 minutes. Stir in the lemon zest, season with salt and pepper and give it a taste. You want to make sure the brussels are deeply seasoned before going into the oven. Remove from heat and transfer the brussels sprouts mixture to a shallow 2-quart baking dish. (This mixture can be assembled, covered and refrigerated up to 1 day ahead. Bring to room temperature before topping with the bread crumb mixture and baking.)

Step 5
In a medium bowl, combine the bread crumbs, parsley and remaining ¼ cup oil. Season with salt and pepper.

Step 6
Scatter the bread crumb mixture over the brussels sprouts. Transfer the skillet to the oven and bake, uncovered, until the top is golden brown and crisp, 15 to 18 minutes. Let cool for a few minutes before serving.