Brussels sprout gratin with speck and rye crumbs from Open Kitchen: Inspired Food for Casual Gatherings (page 253) by Susan Spungen

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Green bean salad with tahini and quinoa; Kabocha candy with yogurt and toasted pepitas; Root vegetable tian; Caramelized fennel with citrus and olives

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Trentinla on January 08, 2023

    This is maybe the worst recipe I have ever made. Not enough liquid to have it bubble if in the end. The cream actually just kinda curdled in places. The mustard, you end up with a kind of sauerkraut flavor. What a waste of speck :/. Anyway. One taste and all of it went into the trash

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