Merv Griffins Brussels Sprouts Food

BRUSSELS SPROUT GRATIN

Steps:

• Preheat the oven to 350 degrees F. Shave the Brussels sprouts crosswise into 1/8-inch-thick slices with a sharp knife or mandoline. In a large bowl, combine the Brussels sprouts, cheddar, flour, thyme and garlic; season with salt and pepper and toss to combine. Transfer the mixture to an 8-inch-square baking dish, packing it in. Pour the heavy cream evenly on top.
• In a small bowl, combine the panko, parmesan and olive oil and pour over the Brussels sprout mixture. Bake, uncovered, until the Brussels sprouts are tender, the sauce is bubbling and the top is golden brown, 25 to 30 minutes. Garnish with the parsley.

MERV GRIFFIN'S BRUSSELS SPROUTS

Steps:

• Cut the bacon strips into 1/4 inch pieces, and place into a 12 inch skillet along with the chopped onions.
• Cook the bacon and onions until the bacon is cooked but not crisp--about 5 minutes.
• Cut the baby Brussels sprouts in half lengthwise.
• Push the bacon and onions over to the side of the skillet.
• Arrange the Brussels sprouts cut side down in the skillet, and sprinkle with the salt and pepper.
• Add the water and cover tightly.
• Cook for 8 to 10 minutes until the sprouts are fork tender.
• Stir the sprouts, bacon and onions together and place in a serving dish.

BRUSSELS SPROUT GRATIN

Steps:

• Preheat the oven to 350 degrees F.
• Shave the brussels sprouts horizontally into 1/8-inch slices with a sharp knife or mandoline. Add to a bowl. Add the Cheddar, flour, thyme, garlic and some salt and pepper to the bowl. Toss to combine. Add the mixture to an 8- by 8-inch baking dish, packing it in. Pour over the heavy cream.
• In a small bowl, combine the panko, Parmesan and oil and pour over the brussels sprouts mixture.
• Bake uncovered until the brussels sprouts are tender, the sauce is bubbling and the top is golden, 25 to 30 minutes. Garnish with the parsley and serve.