BRATTLEBORO — Stephanie Bonin has offered Commons readers a couple of recipes for the winter season from the Duo kitchen.
Creamed Brussels
First, prepare the cream. Heat a pan with:
¶butter
Add:
¶4 shallots
Cook for 5 minutes until no color remains.
Add:
¶2 Tablespoons flour
Cook for 5 more minutes.
Add:
¶1 cup dry vermouth
Reduce by half. Add:
¶1 quart cream
Simmer for 15 minutes.
Whisk in:
¶1 cup Parmesan cheese
Season with:
¶salt
¶pepper
¶nutmeg
Clean and slice lengthwise:
¶3 pounds Brussels sprouts
Boil salted water. Cook Brussels for 4 minutes. Shock in ice bath.
Combine Brussels sprouts and cream and warm at medium-low heat.
Celery root gratin
Preheat oven to 350 degrees. Spray nonstick spray on baking dish.
Slice thinly:
¶8 russet potatoes
¶4 celery roots
Start layering russets and celery root, 2 russets for a layer of celery, for a total of 9 layers.
Warm to a full simmer:
¶2 cups cream
¶1 teaspoon thyme
¶1 teaspoon salt
¶{1/2} teaspoon black pepper
Pour over russets and celery root.
Sprinkle on top:
¶{1/2} cup Vermont white cheddar
Wrap in foil.
Bake for 1 hour. Remove foil and bake an additional 15 minutes until golden brown.