Brussels Sprout Casserole
1 hour to prepare; 1 hour to cook; serves 6
1 pound Brussels sprouts, cleaned and quartered
2-3 medium parsnips, peeled, halved lengthwise and chopped into 1/2-inch pieces
1 medium yellow onion, chopped
2 medium cloves garlic, minced
1 cup heavy cream
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup sharp cheddar cheese, shredded
1/4 cup Parmesan cheese, grated
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried crushed thyme
Preheat oven to 350°F.
Sauté Brussels sprouts, parsnips and onion in a medium frying pan until Brussels sprouts are browned and parsnips and onions have softened, about 7 minutes. Add garlic and thyme and sauté until soft, about 3 minutes. Transfer to a 13″ x 9″ casserole dish. Sprinkle with salt and pepper.
Melt butter in a sauce pot over medium heat. Mix in flour and cook until browned and nutty. Add cream and whisk continuously until thickened, about 5 minutes. Remove from heat and add cheddar cheese. Whisk until smooth.
Pour cheese sauce over vegetables. Sprinkle Parmesan on top and bake for 40-45 minutes or until sauce is bubbling and top is browned.
Recipe adapted from Rutland Farm and Food