Creamy Cheesy Brussels Sprouts
This recipe is from link below, I just made slight modifications which I've noted both right below and also inside the recipe. I'm copying the recipe here because sometime weblinks are broken and I really don't want to lose this recipe :)
This was the best brussels sprouts I've ever had (I'm in NM, USA) and my friend Hatice who tried this recipe in Switzerland said the same thing :)
I used raw goat cheese& cream of coconut milk instead of heavy cream cause I can't really tolerate cow dairy and I used turkey bacon to halaalify the recipe lol :)
I buy the can of coconut milk that only has 3 ingredients (coconut, water and guar gum) I think it's the Thai brand. If you open the can without shaking it first, you will find that on top more than half of the can is the whiter creamier liquid and on the bottom is the more watery liquid. It's the top creamier part that I've used for this recipe.
I also doubled all the ingredients since I happened to have 6 cups of brussels sprouts and the recipe worked great and fit in my 9x9 baking dish. And doubling the heavy cream was making 1 cup and since the can is about 2 cups the creamy part of an entire can worked out just fine.
As to the turkey bacon, since it was taking forever to cook in the cazuela, I didn't wait until it was all crispy, instead I waited just until some pieces were starting to get crispy and most pieces were sort of cooked, and then, at the end of the recipe I put the baking dish in the oven for less than 15 minutes (maybe like 12 minutes) and when I placed it back under broiler with the turkey bacon pieces I just kept it a bit longer than 3 minutes (more like 6 minutes). That way the bacon ended up being crispy.
I added the diced garlic with the mushrooms later instead of with the onions so they won't burn.
Also throughout the process of cooking I just kept adding as much coconut oil as needed to keep the bottom of the cazuela sufficiently greasy so food won't stick/burn. Cazuelas are no teflon pans :)
Thanksgiving Brussels Sprouts and Mushroom Gratin
Serve with a side of chicken legs sprinkled with fresh ground garlic/sea salt crystals/black peppercorns, baked at 450F for 45-50 minutes until the skin is really crispy (turn the legs upside down about midway so both sides are crispy). nom nom alhamdulillah (hallelujah) ! :)
Pictures from my goat cheese version:
Pictures from Hatice's gruyere&parmesan version