Brussel sprouts in cream sauce

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If it is even possible to say that something is better than delicious, this casserole absolutely belongs in that category. At least it delights my palates so much that I’m almost forced to sigh with delight while eating.

This is a special dish in that sense too, because even though I don’t particularly like Brussels sprouts or pickled onions on their own, not to mention blue cheese, they are still amazingly good when baked in the oven with cream and capers.

After such a praising it’s a bit difficult to add the recipe on to the blog site, because there will always be some that will not value it as much as I do, but I still believe it is worth trying.

This dish goes well with meat, fish and poultry. Or just like that as a vegetarian dish and I also believe that this could even be great with pasta.

When it comes to ingredients, salt is in brackets, because capers are quite salty as well as the cheese. I added just a little bit of salt, but your taste might differ from mine.

PORTION: 2 persons
TIME TO MAKE: 40 minutes

INGREDIENTS:

  • 8 Brussels sprouts
  • 14 pickled onion
  • 2 garlic cloves
  • 2 teaspoons of capers
  • 50 gr Gorgonzola blue cheese
  • 1½ dl cream
  • (salt)
  • black pepper
  • 1 tablespoon of lemon juice

 

Preheat the oven to 220°C (428°F)

Peel off the outermost leaves of Brussels sprouts if they are somewhat leathery or dried. Cut the sprouts in halves and put them in a tray lined with butter or oil. Choose a suitably sized tray without any wasted space. The Brussels sprouts will not simmer well enough if the cream stays too low.

Place the pickled onions evenly all around the tray.

Add the capers and the garlic cloves cut in small pieces as well.

Cut Gorgonzola in small pieces and place them evenly all over the tray.

Mix together cream, black pepper, lemon juice (and salt) in a bowl. Pour in the tray and put the tray into the oven.

Bake for about 30-35 minutes.

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