This recipe provided
by Gay Lea
These Brussels sprouts have appeal for their ease of preparation
and great taste. A new side dish-perfect for your entertaining
table. You can use Nordica 1% or 2% Cottage Cheese for the
creamed cottage cheese.
| |
|
| Preparation Time: |
20 minutes |
| Cooking Time: |
1 hour |
| |
Serves 8 |
| 2 lb (1 kg) |
Brussels sprouts, trimmed |
| 2 tbsp (25 mL) |
Gay Lea Butter |
| 1 |
Ontario Onion, finely chopped |
| 3 |
cloves Ontario Garlic |
| 1 cup (250 mL) |
chopped Ontario Mushrooms |
| 2 cups (500 mL) |
Nordica Creamed Cottage Cheese |
| 1 tbsp (15 mL) |
Dijon mustard |
| 1 cup (250 mL) |
shredded Gruyere cheese |
| ½ tsp (2 mL) |
each salt and pepper |
| Gratin |
|
| 1-1/2 cups (375 mL) |
fresh granulated breadcrumbs |
| 1/3 cup (75 mL) |
chopped fresh Italian parsley |
| 2 tbsp (25 mL) |
Gay Lea Butter, melted |
Cut an X in base of each Brussels sprout and cook in saucepan
of boiling salted water for about 7 minutes or until tender
crisp. Drain and rinse under cold water. Drain again and press
out any excess water. Cut any large Brussels sprouts in half
and place into shallow greased 10-cup (2.5 L) casserole dish.
In skillet melt butter over medium high heat and cook onion,
garlic and mushrooms for about 5 minutes or until softened.
Stir in cottage cheese and mustard. Remove from heat and add
Gruyere cheese, salt and pepper. Pour over Brussels sprouts.
Cover and bake in preheated 375F (190C) oven for 30 minutes.
Gratin
Meanwhile, in bowl, combine breadcrumbs, parsley and butter
and stir until moistened. Uncover Brussels sprouts and sprinkle
gratin over top and bake, uncovered for 20 minutes or until
golden and bubbly.
Tip
After cooking the Brussels sprouts, chill under cold water
and drain well. Pat dry and keep refrigerated for up to 2
days.
| Nutritional Information: |
|
| 1 Serving: |
|
|
Protein: |
20 grams |
|
Fat: |
12 grams |
|
Carbohydrates: |
32 grams |
|
Calories: |
307 |
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