For Blog Bites #8, Nupur of One Hot Stove has challenged the food bloggers to come up with new ideas for one dish meals. I love one pot meals and for this BB8, I have modified Kevin's recipe from Closet Cooking and inspired by a couple of other recipes, made a one dish meal with Brussels sprouts. Not only do I like one pot meals, I use only one pot (in this case a pan) to make them. I am so glad to have these Acroflam pans that can go from the microwave to the stove to the oven to the table!
I started with shredding a few parsnips, given by a friend from her CSA box. I also chopped up an onion, and halved roasted chestnuts. In my pan I initially boiled the Brussels sprouts for a few minutes. I saved them and in the pan heated up a tsp of butter + olive oil and sauteed the onions and parsnips. I removed these from the pan and heated a tbsp of butter till it was brown. I made a simple sauce by adding flour to the butter and whisking it with milk. Then came about a tsp of veggie broth powder and a pinch of freshly grated nutmeg. Into this sauce went the Brussels sprouts, onions and parsnip along with salt and pepper. I also added the roasted chestnut and some leftover plain cooked rice that I had. I also added one whisked egg to this mixture. Topped it off with bread crumbs and a mixture of cheddar cheese + raw cow's milk cheese. Then the pan went into the over preheated at 400F for a good 25 minutes. The au gratin was delicious served with a dollop of Greek yogurt!