Cauliflower and Chestnut Gratin

Ingredients

  • ¾ cup (2 ounces) grated Gruyere cheese
  • 1 ½ cups shelled chestnuts (fresh, jarred, or thawed frozen), halved lengthwise
  • 1 tablespoon plus 1 teaspoon fresh thyme leaves
  • Freshly grated nutmeg
  • 1 tablespoon plus 1 teaspoon prepared horseradish
  • 1 cup heavy cream
  • 1 cup homemade or low-sodium store-bought chicken stock
  • + 7 more ingredients
    • ¼ cup dry white wine
    • Freshly ground pepper
    • 2 tablespoons plus 1 teaspoon minced garlic
    • 1/3 cup finely chopped shallots
    • 2 tablespoons unsalted butter
    • 1 head cauliflower (about 2 pounds), separated into stems and medium florets
    • Coarse salt

1. Bring a large pot of water to a boil; add salt. Add florets, and cook until just tender, about 6 minutes. Drain in a colander, and rinse under cold running water until cool. Let dry on paper towels. 2. Preheat oven to 400 degrees. Finely chop stems to make 1 1/2 cups. Melt butter in a large s...

View full recipe at SpringPad

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