Brussels Sprout Gratin
There was a time when I thought Brussels sprouts were only served as a side vegetable dish – perhaps boiled then sautéed in lots of butter and covered with crispy bacon. Or maybe boiled too much and served as a slimy mess next to mashed potatoes. I guess I wasn’t a fan.
Then Chez Panisse happened!
I recall going to Alice Waters’ famous Berkeley restaurant in the early 1990’s. It was the first time I tasted a Brussels sprout gratin. It was a revelation. The sprouts still had a bite, while draped in a creamy sauce. The aroma had no
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