[ Cooking Mama ] Brussels Sprouts Gratin from “5 Ingredient Fix” cookbook

I’ve recently started a new project (yes, another one)- for the good of Nik and my health and the fun of cooking — I decided to pick up one cookbook and try several recipes from it every two week. My first one is Claire Robinson’s “5 Ingredient Fix.”

The first time I saw Robinson’s show on food network, I was very intrigued by her simple cooking style. Married to a meat-loving veggie-hating American,  I have always wanted to cook more western style food but have been so intimidated by those recipes that call for a long list of ingredients. This book kind of opens the door to western home cooking for me, and  even though sometimes all those 5 ingredients that I need for a recipe are all NEW to me, most of the stuff in this book is still really easy to make and kind of fool-proof.

Brussels Sprouts Gratin


  1. 1.5 pounds of Brussels Sprouts
  2. 3 tablespoons unsalted butter
  3. 3 tablespoons unbleached all-purpose flour
  4. 2 cups milk in room temperature
  5. 1 cup grated cheese (she used Gruyère, but I changed it to parmesan cheese)
  6. salt and black pepper

Preheat the oven to 400F

Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook 5~7 minutes, until bright green and beginning to soften; drop into a bowl of ice water to stop the cooking process.

Make the sauce by melting the butter and flour together in a saucepan over medium heat. Cook, stirring, until smooth and bubbling, about 1 minute; slowly whisk in the milk and continue to cook, whisking frequently until think and creamy, 2~3 minutes. Add 3/4 of the cheese and stir until melted and smooth. Season the sauce well with salt and heavily with pepper.

Halve the Brussels sprouts through the core and put them in an even layer in a 2-quart baking dish. Pour the sauce over the sprouts and evenly top with the remaining cheese. Bake in the center of the oven 10~15 minutes, until golden and bubbling on top.


I have also added Pierogi as the carbohydrate part of the meal. The Brussels Sprouts turns out to be awesome, very creamy and flavorful. The Pierogi was pan-fried to a crispy crusted awesome bulbs. The whole meal was a success and gave me lots of confidence.


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