Cauliflower and Brussels Sprouts Gratin With Pine Nut-Breadcrumb
- 1 12 lbs fresh Brussels sprouts, trimmed, quartered lengthwise through core
- 1 12 lbs heads cauliflower, trimmed, cut into small florets
- 2 34 cups heavy whipping cream
- 12 cup chopped shallot
- 1 tablespoon chopped fresh sage
- 1 12 tablespoons olive oil
- 12 cup pine nuts, lightly toasted
- 12 cup plain breadcrumbs
- 2 tablespoons chopped fresh Italian parsley
- 3 cups grated parmesan cheese, divided
- Fill large bowl with ice and cold water.
- Cook brussels sprouts in large pot of generously salted boiling water, 2 minutes.
- Add cauliflower to same pot; cook until vegetables are crisp-tender, about 3 minutes longer.
- Drain.
- Transfer vegetables to bowl of ice water to cool.
- Drain well.
- Combine cream, shallots, and sage in large saucepan.
- Bring to boil.
- Reduce heath; simmer until mixture is reduced to 2 1/2 cups, about 10 minutes.
- Season with salt.
- Remove from heat.
- Cool slightly.
- Heat oil in large nonstick skillet over medium heat.
- Add breadcrumbs; stir until beginning to brown, about 2 minutes.
- Transfer to bowl; cool.
- Stir in pine nuts and parsley.
- Season with salt and pepper.
- Butter 13x9x2-inch glass baking dish; arrange half of vegetables in dish.
- Sprinkle with salt and pepper, then 1 1/2 cups Parmesan.
- Arrange remaining vegetables evenly over, then sprinkle with remaining 1/12 cups Parmesan.
- Pour cream mixture evenly over.
- DO AHEAD Breadcrumb topping and gratin can be made 1 day ahead.
- Cover separately and chill.
- Bring to room temperature before continuing.
- Preheat oven to 375.
- Cover gartin with foil.
- Bake covered 40 minutes.
- Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer.
brussels sprouts, cauliflower, heavy whipping cream, shallot, fresh sage, olive oil, pine nuts, breadcrumbs, fresh italian parsley, parmesan cheese
Taken from www.food.com/recipe/cauliflower-and-brussels-sprouts-gratin-with-pine-nut-breadcrumb-339540 (may not work)