Monday, December 24, 2012

Grace Recipe: Brussels Sprout Gratin

Merry Christmas Eve!  Today is like a holiday in itself, but it can also be a little hectic.  You might have last-minute gifts to buy, out-of-town guests to pick up, gatherings to attend, food to prepare... the list goes on.  If you're feeling a little overwhelmed, rest assured that we're here with another helpful tip to make your holiday run a little more smoothly!  Today, it's Grace Guy JP to the rescue with a fantastic little dish to bring to the Christmas table: Brussels Sprout Gratin.  It's simple to make and totally delicious - trust us, this dish is a keeper.  Note that while JP used the Stonewall Kitchen horseradish mustard in this recipe, any of the Stonewall Kitchen mustards would work perfectly.  Pick one up at Grace today - we're open 9 to 5!  Enjoy the recipe, and leave us a comment if you try it out.  We'd love to hear what you think!

Brussels Sprout Gratin


     4 cups Brussels sprouts (cut into eighths)
     1 large clove garlic, minced
     1/4 cup and 2 tbsp. Stonewall Kitchen horseradish mustard
     1 1/2 cup Panko breadcrumbs
     1/4 cup and 1 tbsp. olive oil
     Salt and pepper to taste

Note: JP used individual-sized ramekins, but a glass or ceramic casserole or pie dish would also work.


1.  Cut Brussels sprouts into eighths, depending on size.

2.  In a large saucepan or dutch oven, blanche sprouts in salted boiling water for approximately 5-6 minutes, or until cores are translucent.  Drain well.

3.  Simmer minced garlic in 1/4 cup olive oil until golden.

4.  Add drained sprouts and simmer until tender, stirring enough to prevent sticking to the pan.  Add salt and pepper to taste.

5.  While sautéing, grease oven-proof dish with olive oil and coat with Panko breadcrumbs along the sides and bottom of the dish.

6.  Check sprouts for tenderness and salt and pepper.

7.  Remove from heat and add mustard.  Combine thoroughly.

8.  In a small bowl, mix 1 cup Panko breadcrumbs and 1 tbsp. olive oil.

9.  Fill dish with Brussels sprouts mixture and top with breadcrumbs mixture, pressing firmly and evenly along the surface.

10.  Place under the oven broiler until golden brown.

11.Serve warm and enjoy!

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