Le Food Snob

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My recipe for double-baked Brussels sprouts is modeled after The Union House‘s recipe featured in the Milwaukee Journal-Sentinel. The recipe as described did not work for me. I found that the Brussels sprouts were not cooked enough after 20 minutes. Additionally, the heavy cream never thickened/absorbed.

To remedy this, I added about a tablespoon of flour after the dish had been cooking for 20 minutes. Here’s where I baked it twice. (Before baking for the second time I also added two slices of provolone cheese to give the dish a bit of a flavor oomph – prior to adding the provolone cheese the only thing I tasted was cream.) The flour, provolone cheese and additional cooking time turned the dish into exactly what I wanted.

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ingredients.

  • 1 ½ lb. brussels sprouts, outer leaves removed, halved lengthwise
  • 1 ½ to 2 c. heavy whipping cream (or enough to cover)
  • 1 T. flour
  • 3 T. fresh marjoram leaves, minced
  • Salt and black pepper to taste
  • ¼ c. panko or dried bread crumbs
  • 1 T. freshly grated Parmesan cheese
  • two slices provolone cheese
  • ½ T. butter

directions.

  1. In a 4-quart saucepan, combine brussels sprouts and enough lightly salted water to cover. Bring to a boil and simmer until just tender, about 5 minutes. Drain and chill.
  2. Preheat oven to 350 degrees.
  3. In a medium bowl, stir together cream, flour and marjoram and season to taste with salt and pepper. Place sprouts in a 1 to 2-quart casserole dish and pour the cream mixture over. Sprinkle with bread crumbs and Parmesan cheese and put a chip of butter on top.20131229-223230.jpg
  4. Bake, uncovered, in preheated oven 15 to 20 minutes or until bread crumb mixture is lightly browned and cream is bubbling around the edges.20131229-223241.jpg
  5. Remove from the oven and add two slices of provolone cheese bake until the cheese has begun to brown and Brussels sprouts are cooked through.

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PS – The awesome chafing dish pictured was purchased at World Market this Christmas Eve.

Recipe rating: 

One Reply to “Brussels Sprouts in Marjoram Cream”

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