Brussels Sprout Gratin
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Appears in Cook's Country October/November 2015, Cook's Country TV
Brussels sprouts can send some folks running for the exit. We wanted our take to win over even the harshest skeptics.
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WHY THIS RECIPE WORKS
In developing a Brussels sprout gratin, we wanted to make a dish that highlighted the earthy flavor of Brussels sprouts. Preroasting the sprouts makes them rich and nutty, not cabbagey. We make a quick, creamy Mornay sauce, using a combinat...