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Cream Wins Again
Nov. 8th, 2009 08:27 pmI have done probably the last thing I shall do with my CSA this year, which is this:
Boil quartered brussels sprouts for 5 minutes and florets of cauliflower for 3. Plunge into ice water and drain. Reduce 1.5 cups of cream, with some onions and sage, to maybe around 0.5 cups. Place half the veggies in a greased 9x13 pan, top with salt, pepper, and 3/4 cup Parmesan. Add the rest of the veggies, another 0.75 cups Parmesan, and the reduced cream. Bake covered for 40 minutes at 375 °F. Meanwhile, toast 1/3 cup pine nuts. Fry 1/3 cup dry bread crumbs (I used some fresh-today honey oatmeal bread, and toasted it to get the moisture out first) in a little olive oil, with parsley. Combine with the pine nuts. After the 40 minutes, top the casserole with the breadcrumb mixture and bake uncovered 15 minutes.
Cream is such a wonderful sauce, reduced like that, and with the cauliflower it was just decadent. The little mini cabbagey brussels sprouts were fantastic as well. mmmmm.
Boil quartered brussels sprouts for 5 minutes and florets of cauliflower for 3. Plunge into ice water and drain. Reduce 1.5 cups of cream, with some onions and sage, to maybe around 0.5 cups. Place half the veggies in a greased 9x13 pan, top with salt, pepper, and 3/4 cup Parmesan. Add the rest of the veggies, another 0.75 cups Parmesan, and the reduced cream. Bake covered for 40 minutes at 375 °F. Meanwhile, toast 1/3 cup pine nuts. Fry 1/3 cup dry bread crumbs (I used some fresh-today honey oatmeal bread, and toasted it to get the moisture out first) in a little olive oil, with parsley. Combine with the pine nuts. After the 40 minutes, top the casserole with the breadcrumb mixture and bake uncovered 15 minutes.
Cream is such a wonderful sauce, reduced like that, and with the cauliflower it was just decadent. The little mini cabbagey brussels sprouts were fantastic as well. mmmmm.
