Post by Loupy on Sept 6, 2017 23:07:53 GMT -7
Keto Au Gratin Brussels Sprouts
From: www.ruled.me/keto-au-gratin-brussels-sprouts/
Brussels sprouts are a great way to get some texture into your dish for a vegetable, but you could easily do this with broccoli or cauliflower. You’ll have a nice crisp crust to break through to get to your ooey-gooey, cheese covered al dente Brussels sprouts.
You can use ANY type of smoked cheese you want to make this – smoked gouda, smoked cheddar, or smoked mozzarella. I absolutely love smoked cheese, but it does break the bank slightly, so I decided to go with the “cheaper” version while I was making this. Just be sure to not add the liquid smoke if you’re going down that route. Feel free to top with a little sprinkle of oregano on top. It adds just the right amount of freshness to this side dish.
Makes: 4 servings
Ingredients:
Brussels Sprouts
6 ounces brussels sprouts
1.8 ounces onion
1 teaspoon minced garlic
2 tablespoons butter
1 tablespoon soy sauce (or coconut aminos)
½ teaspoon liquid smoke (omit if using a smoked cheese)
¼ teaspoon pepper
Cheese Sauce
1 tablespoon butter
½ cup heavy cream
2.5 ounces cheddar cheese, grated
¼ teaspoon paprika
¼ teaspoon turmeric
¼ teaspoon pepper
1/8 teaspoon xanthan gum
Pork Rind Crust
0.5 ounces pork rinds
3 tablespoons Parmesan cheese
½ teaspoon paprika
The Execution:
Preheat oven to 375F.
Chop stems off of brussels sprouts, then cut them all in half.
Dice onion and mince garlic.
Add butter to pan over high heat and add brussels sprouts and pepper.
After 2-3 minutes, add onion and garlic.
Once onion are soft, add the soy sauce and liquid smoke.
Set aside.
In a saucepan, combine all sauce ingredients.
Stir until well combined and creamy.
Add sauce to brussels sprouts and mix together well.
Portion out into 4 ramekins.
Grind pork rind crust ingredients in a spice grinder and top each ramekin with a good portion of crust.
Bake for 17-20 minutes until crust is slightly crisped.
From: www.ruled.me/keto-au-gratin-brussels-sprouts/
Brussels sprouts are a great way to get some texture into your dish for a vegetable, but you could easily do this with broccoli or cauliflower. You’ll have a nice crisp crust to break through to get to your ooey-gooey, cheese covered al dente Brussels sprouts.
You can use ANY type of smoked cheese you want to make this – smoked gouda, smoked cheddar, or smoked mozzarella. I absolutely love smoked cheese, but it does break the bank slightly, so I decided to go with the “cheaper” version while I was making this. Just be sure to not add the liquid smoke if you’re going down that route. Feel free to top with a little sprinkle of oregano on top. It adds just the right amount of freshness to this side dish.
Makes: 4 servings
Ingredients:
Brussels Sprouts
6 ounces brussels sprouts
1.8 ounces onion
1 teaspoon minced garlic
2 tablespoons butter
1 tablespoon soy sauce (or coconut aminos)
½ teaspoon liquid smoke (omit if using a smoked cheese)
¼ teaspoon pepper
Cheese Sauce
1 tablespoon butter
½ cup heavy cream
2.5 ounces cheddar cheese, grated
¼ teaspoon paprika
¼ teaspoon turmeric
¼ teaspoon pepper
1/8 teaspoon xanthan gum
Pork Rind Crust
0.5 ounces pork rinds
3 tablespoons Parmesan cheese
½ teaspoon paprika
The Execution:
Preheat oven to 375F.
Chop stems off of brussels sprouts, then cut them all in half.
Dice onion and mince garlic.
Add butter to pan over high heat and add brussels sprouts and pepper.
After 2-3 minutes, add onion and garlic.
Once onion are soft, add the soy sauce and liquid smoke.
Set aside.
In a saucepan, combine all sauce ingredients.
Stir until well combined and creamy.
Add sauce to brussels sprouts and mix together well.
Portion out into 4 ramekins.
Grind pork rind crust ingredients in a spice grinder and top each ramekin with a good portion of crust.
Bake for 17-20 minutes until crust is slightly crisped.
