Cauliflower And Brussels Sprouts Gratin With Pine Nut Breadcrumb

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Humble cauliflower and brussels sprouts become luxurious in this decadent gratin, from bon appetite.

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Steps

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Fill large bowl with ice and cold water.

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Cook brussels sprouts in large pot of generously salted boiling water , 2 minutes.

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Add cauliflower to same pot.

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Cook until vegetables are crisp-tender , about 3 minutes longer.

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Drain.

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Transfer vegetables to bowl of ice water to cool.

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Drain well.

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Combine cream , shallots , and sage in large saucepan.

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Bring to boil.

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Reduce heath.

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Simmer until mixture is reduced to 2 1 / 2 cups , about 10 minutes.

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Season with salt.

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Remove from heat.

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Cool slightly.

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Heat oil in large nonstick skillet over medium heat.

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Add breadcrumbs.

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Stir until beginning to brown , about 2 minutes.

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Transfer to bowl.

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Cool.

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Stir in pine nuts and parsley.

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Season with salt and pepper.

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Butter 13x9x2-inch glass baking dish.

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Arrange half of vegetables in dish.

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Sprinkle with salt and pepper , then 1 1 / 2 cups parmesan.

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Arrange remaining vegetables evenly over , then sprinkle with remaining 1 / 12 cups parmesan.

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Pour cream mixture evenly over.

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Do ahead breadcrumb.

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Ingredients

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fresh brussels sprouts, heads cauliflower, heavy whipping cream, shallot, fresh sage, olive oil, pine nuts, plain breadcrumbs, fresh italian parsley, parmesan cheese