Note: French version is on La cuisine de Babeth, food blog mainted by me
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To end with honors and fireworks our epic series on Brussels sprouts A-lister, After the first episode: mini-muffins, the sequel: cabbages wedding between Roma and Brussels here's the final chapter of our trilogy: Brussels sprouts quinoa cassolettes.
Ingredients: (serving 2 cassolettes)
- 1 cup of red quinoa
-6 Brussels sprouts
-Grated Parmigiano Reggiano cheese
-fleur de sel, or kosher salt
1- Trim, wash and cut in quarters (or even smaller) the Brussels sprouts.
2- Heat some butter in a skillet and the Brussels sprouts with celery salt and sauteed for 20 minutes at low or medium heat. (they should not become brown). Set aside.
3- Cook the quinoa following the directions on the box.
4- Butter the cassolettes pans and dd a layer of Brussels sprouts and a layer of quinoa. Cover with grated Parmesan.
5- Bake in the oven for few minutes until the cheese melts and turns your favorite shade of orange.
Note: to serve you can sprinkle some lemon juice and fleur de sel (or kosher salt) on top.
I served them with a simple roquette salad (Arugula).