Brussels Sprouts too Mushroom Gratin amongst a Dijon Mornay Sauce

When I eat dairy, I prefer to savor it inwards minor portions. Accordingly, I don't oft eat cheesy meals, preferring instead to focus on legumes, grains in addition to vegetables every bit the key components, with peradventure simply a moderate amount of dairy included. However, sometimes the craving simply hits in addition to this rich in addition to creamy Brussels sprouts gratin pleased everyone at the table. As this long wintertime drags on into April, nosotros all needed roughly comfort food. You may desire to consider serving this every bit business office of your Easter dinner. I assure you, carnivores volition NOT hold out leaving the tabular array hungry afterwards enjoying a component or 2 of this dish, specially served with roughly freshly baked biscuits slathered with butter in addition to a side vegetable salad dressed with a lite vinaigrette.

If y'all similar cheese, this i won't neglect to disappoint. Earthy Brussels in addition to mushrooms are smothered inwards a rich Mornay sauce highlighted yesteryear a somewhat subdued abrupt in addition to pungent gustatory modality of Dijon mustard. If y'all tin detect Fontina cheese, produce exercise roughly inwards house of the Cheddar for a pleasant costless cheesy contrast.

Brussels Sprouts in addition to Mushroom Gratin with a Dijon Mornay Sauce

Recipe yesteryear Lisa Turner Published on April 18, 2014 Brussels sprouts in addition to mushrooms smothered inwards a rich Cheddar in addition to Parmesan Mornay sauce with Dijon mustard in addition to baked into a rich in addition to delicious gratin Print this recipe Ingredients: 1/3 loving cup sun-dried tomatoes 2 lbs (900 g) Brussels sprouts, stemmed in addition to halved olive oil juice from 1 lemon (3 tablespoons) 1 minor onion or large shallot, finely chopped 1 jalapeño, seeded in addition to finely chopped 10 push clit mushrooms, sliced 3 tablespoons butter 3 tablespoons all-purpose flour 1 1/2 cups kokosnoot milk 1/2 loving cup milk 1/3 loving cup Greek yogurt 3 tablespoons Dijon mustard 1 loving cup fresh grated Parmesan cheese 1 1/2 loving cup grate extra former Cheddar cheese 1/2 loving cup cornmeal or breadcrumbs sea tabular array salt to taste fresh cracked dark pepper to taste Instructions: Soak the sun-dried tomatoes inwards hot H2O for xxx minutes, in addition to hence drain in addition to chop. Set aside. Brush a ix × thirteen inch drinking glass baking dish with olive stone oil in addition to preheat an oven to 350°. Bring a large saucepan total of H2O to a boil. Add the Brussels sprouts in addition to boil for four to five minutes or until simply fork-tender. Remove from heat, drain, in addition to rinse with mutual coldness water. Transfer to a large bowl in addition to toss with a few tablespoons of olive stone oil in addition to the lemon juice. Set aside. Heat a few tablespoons of olive stone oil inwards a skillet over medium heat. When hot, add together the onion in addition to stir for a few minutes to soften. Add the jalapeño in addition to stir for roughly other minute. Now add together the mushrooms, increase the estrus slightly, in addition to stir for a few to a greater extent than minutes until they laid about to brown. Add the sun-dried tomatoes in addition to stir for i to a greater extent than minute. Remove from estrus in addition to laid aside. Make the sauce yesteryear heating the butter inwards a medium heavy-bottomed saucepan over medium heat. When the butter is hot, whisk inwards the flour until incorporated. Now gradually whisk inwards the kokosnoot milk in addition to milk, in addition to convey to a boil over medium-high heat, whisking constantly. Reduce the estrus to depression in addition to simmer, whisking occasionally, until the sauce is thickened — close four to five minutes. Now whisk inwards the yogurt in addition to mustard in addition to simmer for roughly other few minutes. Stir inwards most of the grated cheese, reserving roughly for the transcend of the gratin. Add the Brussels sprouts in addition to the mushroom mixture to the sauce in addition to stir good to coat the vegetables. Transfer to the prepared dish. Stir inwards the cornmeal or breadcrumbs in addition to tabular array salt in addition to pepper to taste, in addition to spread evenly. Bake for xxx minutes. Sprinkle the remaining cheese on transcend in addition to bake for roughly other 10 minutes, until golden. Let the gratin cool for five minutes in addition to serve. Makes 6 to 8 servings

Other baked vegetable dishes y'all are certain to savor from Lisa's Kitchen:
Scalloped Potatoes with Coconut Milk in addition to Mushrooms
Baked Eggplant Stuffed with Curried Vegetables
Indian-Style Samosa Potpie
Roasted Vegetable Lasagna

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