In developing a Brussels sprout gratin, we wanted to make a dish that highlighted the earthy flavor of Brussels sprouts. Preroasting the sprouts makes them rich and nutty, not cabbagey. We make a quick, creamy Mornay sauce, using a combination of Gruyere and Parmesan cheeses, to bind the… read more
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|Serving Size: 1 Serving (565g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 652 (63%)|
|Amt Per Serving||% DV|
|Total Fat 72.4g||97 %|
|Saturated Fat 27.8g||139 %|
|Monounsaturated Fat 27.2g|
|Polyunsanturated Fat 11.9g|
|Cholesterol 305.1mg||94 %|
|Sodium 483.2mg||17 %|
|Potassium 1394mg||37 %|
|Total Carbohydrate 24.6g||7 %|
|Dietary Fiber 7.6g||30 %|
|Sugars, other 17g|
|Protein 71.2g||102 %|
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Calories per serving: 1030
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