Welcome to Recipe Exchange, posted on Fridays around lunchtime with a theme. Share recipes around that theme, or if you’ve just made something amazing, feel free to veer off topic. (Note: my WordPress account was created long before I became The Duchess Approves.)
To help your fellow Avocados in recreating your masterpieces, try to write your recipes as clearly as possible, including ingredients, measurements and instructions. If you’re copying and pasting from another site, please include the link to the source. (If you don’t want to bother with copying and pasting, linking directly to the recipe is good, too.)
Today’s theme: Vegetables! It seems like people are always looking for new and creative ways to get more veggies into their daily lives, so let’s swap some good vegetable recipes. These could be side dishes, vegetarian main dishes, whatever floats your boat.
Last Thanksgiving, I made this Brussels Sprouts Gratin, then my nieces and nephews requested it again for Christmas dinner. It really isn’t a “healthy” vegetable recipe, but holy hell, it’s delicious.
Brussels Sprouts Gratin
- 3 lb. Brussels sprouts, trimmed and halved
- Kosher salt
- 3 garlic cloves, chopped
- 2 tbsp. unsalted butter
- 1/4 c. all-purpose flour
- 2 c. half-and-half
- 9 oz. grated Gruyère cheese, divided (about 2 cups total)
- Kosher salt
- Freshly ground black pepper
- Boil Brussels sprouts in a large pot of boiling salted water until crisp-tender, 5 to 8 minutes. Drain and run under cold water to cool; spread in a single layer, on a paper towel-lined baking sheet; dry completely.
- Cook garlic in butter in a large saucepan over medium heat until fragrant, 1 minute. Sprinkle with flour; cook, whisking, 1 minute. Slowly whisk in half-and-half. Simmer, whisking often, until thickened, 6 to 7 minutes. Remove from heat and whisk in 6 ounces (about 1 1/4 cups) Gruyère; fold in Brussels sprouts. Season with salt and pepper.
- Transfer to a buttered 3-quart baking dish. Top with remaining Gruyère (about 3/4 cup). Bake at 375 degrees F until bubbly and top is golden brown, 25 to 30 minutes. Let stand 5 minutes before serving.