Receta Brussels Sprouts & Cauliflower Gratin
I think you could do so much with the concept of this recipe by changing out the vegetables. I think potatoes and carrots would rock in this sauce!
- 2 cups fresh cauliflower florets
- 2 cups fresh brussels sprouts, quartered
- 2 bacon strips, chopped
- 1/2 large sweet onion, chopped
- 2 garlic cloves, minced
- 1/8 cup all-purpose flour
- 3/4 cup milk
- 1/3 cup half-and-half cream
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Place cauliflower and brussels sprouts in a large saucepan and cover with water. Bring to a boil. Cover and cook for 2-3 minutes or until crisp-tender; drain.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings. Sauté onion and garlic in drippings until tender. Stir in flour until blended; gradually add the milk, cream, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in cauliflower mixture and bacon. Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 375° for 15 minutes.
Uncover and bake, uncovered, for 15-20 minutes. Yield: 8 servings.
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