Ingredients
- 1 bag (16oz) Whole Brussels Sprouts trimmed
- 3/4 cup grated sharp cheddar
- 1 tablespoon all purpose flour
- 1 teaspoon fresh thyme leaves
- 1 clove garlic, peeled and minced fine
- Salt and pepper to taste
- 1 cup heavy cream
- 1/2 cup panko breadcrumbs
- 1/2 cup grated parmesan
- 1 to 2 tablespoons of EVOO
Directions
- In a blender, add brussels sprouts and pulsate. You don’t want them puréed, just nice and minced. Add to a bowl.
- Add the Cheddar, flour, thyme, garlic and some salt and pepper to the bowl. Toss to combine.
- Transfer the mixture to a 7 Cup Pyrex Dish , packing it in. Pour over the heavy cream.
- Pour 2 cups warm water into base of IP liner. Place in your trivet, and then place in your pyrex bowl of ingredients. Place a piece of foil on top of your pyrex bowl
- Pressure cook on high for 14 minutes.
- While Instant Pot is cooking Preheat oven to 425 degrees F
- When cook cycle completes perform a quick release. You can either use the same pyrex bowl to bake in or pour contents into another oven safe dish and spread around.
- In a small bowl, combine the panko, Parmesan and oil and pour over the brussels sprouts mixture.
- Bake until top is beautiful golden brown color (approximately 4-5 minutes or quicker in a toaster oven). Once removed from oven, grate some fresh parmesan on top.
