“Tactics, my noble Menelaus. That’s what we need now.” ~ The Iliad (10.49-50)
These words were spoken by King Agamemnon as he seethed from setbacks during the long war with the Trojans. I had my own war going on. Well, I guess not really a war but I wanted something and I couldn’t quite get it even after numerous attempts. My war … to get my husband to like Brussels sprouts. The struggle is real. I’d tried recipe after recipe and though I had liked them all, Joe would practically hold his nose while attempting to eat them.
While I was at the farmer’s market the other day, I saw the little green beauties all piled up and looking lovely, so full of healthy goodness. I just had to. I scooped up two handfuls and brought them home. So when the question came up, “What’s for dinner?” and I said, “Brussels Sprouts,” you could see the dread in Joe’s eyes. “Just one more chance,” I asked.
My new tactic was the recipe I adapted from the cookbook 1080 Recipes by Simone and Ines Ortega, Recipe #371 ~ Coles de Bruselas de Gratinadas or Brussels Sprouts Au Gratin. What can I say? This recipe is a gem, so easy to prepare and so very good. Boiling the Brussels sprouts for 20 minutes before placing them in the gratin dish removes much of the very strong flavor of the sprouts that so many find hard to stomach. I watched as Joe took the first bite. He nodded his head and said, “Ok, I could eat them like this.” It was a huge endorsement for this recipe. He really did like them, and I absolutely loved them. I hope you give this one a try if you also have a Brussels sprout holdout in your family.
Ingredients (Serves 2)
10 Brussels sprouts, boiled for 20 minutes and refreshed under cold running water
1 tbsp butter
1 tbsp olive oil
1 tbsp all-purpose flour
1 cup milk
1/3 cup Gruyere cheese, grated
Preheat oven to 350º.
Melt the butter and oil in a pan on medium heat.
Stir in flour and cook, stirring continuously for 2 minutes.
Gradually stir in the milk and season with salt and cook for 8 minutes.
Place sprouts in individual gratin dishes and pour over the sauce.
Top each gratin with grated cheese and bake for 15 minutes.
¡Que aproveche! Enjoy!
- 10 Brussels Sprouts, Boiled For 20 Minutes And Refreshed Under Cold Running Water
- 1 Tablespoon Butter
- 1 Tablespoon Olive Oil
- 1 Tablespoon All-purpose Flour
- 1 cup Milk
- ⅓ cup Gruyere Cheese, Grated
- Preheat oven to 350ºF.
- Melt the butter and oil in a pan on medium heat.
- Stir in flour and cook, stirring continuously for 2 minutes.
- Gradually stir in the milk and season with salt and cook for 8 minutes.
- Place sprouts in individual gratin dishes and pour over the sauce.
- Top each gratin with grated cheese and bake for 15 minutes.
- ¡Que aproveche!