Le Food Snob


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.




  • 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


  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.



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

Recipe rating: 

One Reply to “Brussels Sprouts in Marjoram Cream”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

The Urben Life

A food and lifestyle blog by Jenna Urben

Cooking Adventures

A Culinary Journey


Welcome to my Kool Kosher Kitchen where food is fun and fun is to create food!

You Can Do It

This is not phraze .You can do everything you want

Dining with Donald

Donald on dining in and out

Little Lilly Meets the World

Every step is a memory


From cheeseburgers to foie gras — eat what you hanker for.


The holiday you take when you're not taking a holiday.

Spoon of Happiness

homemade food inspiration

In The Kitchen With Gianna Trzesniewski

Simple recipes that create a "WOW" factor for the people sitting next to you at the dinner table.


Learn Goan and Indian Recipes

frauke's foodelicious fritid

baking across borders - exploring new recipes from Denmark and around the world

The Veggie Expat

A veggie way of life

Cooking Without Limits

Food Photography & Recipes

The Jelly and Me

Fast Food Restaurant AUs

Food Fellowship and Wine

A celebration of all things good

The Kitchen Garden Blog

From the ground to the table


Ingredients for a Beautiful Life!


Recipes from Edward Giobbi & Others in the Mediterranean Tradition

%d bloggers like this: