27 November 2011

Brussels Sprouts Huffington

Brussel Sprouts au Gratin with Gruyere and Cream



1 comment:

  1. this is great; the old gray lady shared a recipe like this some years back, but most recently, cooks illustrated, um ...illustrated what I now believe to be the best technique for b-sprouts. after tossing them in a medium of choice, keep them all face down on a pan covered for a few minutes in hot oven, then uncovered until close.... even texture, great flavor, and when mixed with all this goodness bound for accolades like..please, no more!

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