Cauliflower and Chestnut Gratin


  • Coarse salt
  • 1 head(s) (2-pound) cauliflower, separated into stems and medium florets
  • 2 tablespoon(s) unsalted butter
  • 1/3 cup(s) finely chopped shallots
  • 2 tablespoon(s) minced garlic
  • 1 teaspoon(s) minced garlic, combined with aboveFreshly ground pepper
  • ¼ cup(s) dry white wine
  • + 7 more ingredients
    • 1 cup(s) homemade or low-sodium store-bought chicken stock
    • 1 cup(s) heavy cream
    • 1 tablespoon(s) prepared horseradish
    • 1 teaspoon(s) prepared horseradish, combined with aboveFreshly grated nutmeg
    • 1 tablespoon(s) fresh thyme leaves
    • 1 teaspoon(s) fresh thyme leaves, combined with above1.5 cup(s) shelled chestnuts (fresh, jarred, or thawed frozen), halved lengthwise
    • ¾ cup(s) (2 ounces) grated Gruyére cheese

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 F. Finely chop stems to make 1 1/2 cups. Melt butter in a large...

View full recipe at SpringPad


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