I rarely steam anything, mostly because the idea of getting the whole steamer rig out just makes me boil it instead. But I’ve started shallow steaming because it’s fast and doesn’t require any extra equipment. Simply heat a about ½ inch of water in the bottom of a frying pan, add the veggies and cover. It comes to a boil so quickly and cooks the veggies fast. I like to steam the sprouts before baking them in the gratin to be sure that the cores are tender.
And you can use any sort of melting cheese (or even Parmesan) in a pinch, but Anne and John Hoyt just one a gold and bronze medal for their cheeses at the World Cheese Awards in London. Why buy in something from half way across the globe, when we have world-class products right here in the county.
- 1 lb brussels sprouts
- 1 C heavy cream
- 1 C raclette, Gruyere or any Swiss style melting cheese
- ½ C milk
- 2 T Dijon mustard
- 1 T thyme leaves, picked and chopped
- 1 C breadcrumbs
- Heat oven to 350
- Remove outer leaves and then cut sprouts in half
- Shallow steam sprouts until bright green (3 min)
- Combine cream, shredded cheese, milk, Dijon and thyme
- Place sprouts in a baking dish, pour cream mixture over and top with breadcrumbs and several good turns of black pepper
- Bake until bubbling