Julia Child’s Brussels Sprouts with Cheese (Choux de Bruxelles a la Milanaise)
This recipe is said to be a favorite for Hollywood Actor Amy Adams. Whether there’s any truth to the claim is beyond me, but it’s sure to be delicious either way. Try this wonderful Brussels Sprouts recipe from Chef Julia Child.
- 1 1/2 quarts brussels sprouts
- 1/2 cup grated Swiss Cheese mixed with 1/2 cup grated Parmesan cheese
- 4 Tablespoons melted butter
Pre-heat the oven to 350 degrees.
Arrange the blanched brussels sprouts heads up in the casserole or baking dish. Sprinkle lightly with salt and pepper, and then drizzle with half the melted butter. Place a piece of wax paper over the brussels sprouts and then cover. Cook on medium, to medium-high heat on the stove-top for a couple minutes until the veggies start to sizzle. Remove from stove-top and place in the pre-heated oven for 10 minutes.
Remove from oven and place the sprouts aside in a bowl, or on a plate. Increase the oven temperature to 425 degrees. Sprinkle a little bit of the cheese mixture into the casserole dish (just enough to lightly coat the bottom and sides). Return the sprouts to the casserole dish and sprinkle the remaining cheese over the top, coating all of the brussels sprouts evenly. Drizzle with the remaining melted butter, and return to the oven for 10-15 minutes until the cheese is nicely browned.
Feel free to leave comments on your experiences with this Julia Child recipe, and let me know what you think.