Ingredients

  • 2 tablespoons olive oil
  • 1 large shallot minced
  • 2 garlic cloves minced
  • ½ pound Brussels sprouts finely shredded or quartered
  • 1 cup Kettle & Fire Mushroom Chicken Bone Broth
  • 1 cup organic heavy cream
  • 1 cup organic mozzarella cheese shredded
  • Kosher salt
  • 1 pinch nutmeg
  • ¼ cup pine nuts finely chopped
  • 4 sprigs thyme leaves finely chopped
  • 2 tablespoons grated parmesan cheese

Ready In 35 Minutes

Servings: 4

Cooking Instructions

Step 1

  • In a large sauce pot over medium heat, warm the olive oil.
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Step 2

  • Add the shallots and garlic and cook, stirring, until just soft, 2 to 3 minutes.
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  • Length: 2 minutes

Step 3

  • Add the Brussels sprouts and stir to combine.
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Step 4

  • Add the bone broth to the pot and stir to combine. Cook until the Brussels sprouts are just soft, 3 to 5 minutes. Then stir in the heavy cream and cheese.
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  • Length: 3 minutes

Step 5

  • Add the nutmeg and a couple generous pinches of salt. Cook until cheese it completely melted, 1 to 2 minutes.Meanwhile, in a small bowl, combine the pine nuts, thyme and parmesan cheese.
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  • Length: 1 minutes

Step 6

  • Add a pinch of salt and toss gently to combine.Carefully divide the Brussels sprouts and cream mixture evenly between the four ramekins and top with the pine nut mixture.
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Step 7

  • Place ramekins on a sheet pan and transfer to the oven. Cook until the gratin is bubbly and the pine nut crust is golden brown, 10 to 12 minutes.
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  • Length: 10 minutes

Step 8

  • Remove from the oven, let cool slightly and serve.
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