Molly creates a comforting and decadent casserole with Brussels sprouts, leeks and cream, then covers it with crispy onions!Watch #GirlMeetsFarm on Sundays @ 11a|10c from 9/19/21 to 12/19/21 + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3lu2VBGSubscribe to Food Network ▶ http://foodtv.com/YouTubeCookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Brussels Sprouts CasseroleRECIPE COURTESY OF MOLLY YEHLevel: EasyTotal: 55 minActive: 35 minYield: 8 servingsIngredients2 tablespoons extra-virgin olive oil2 pounds Brussels sprouts, quartered at the root end (or halved if small) 4 tablespoons unsalted butter 2 leeks, white and light green parts, halved and sliced 1/4-inch-thick Kosher salt and freshly ground black pepper 2 teaspoons chopped fresh thyme 3 cloves garlic, sliced 3 tablespoons all-purpose flour 2 cups low-sodium chicken broth 1 cup heavy cream 1/4 cup grated Parmesan 2 teaspoons Dijon mustard Zest of 1 lemon 2 cups crispy onions, such as French's DirectionsPreheat the oven to 400 degrees F.Heat a large braiser or ovenproof skillet over medium-high heat and add the oil. When the oil is hot, add the Brussels sprouts and cook, tossing occasionally, until they begin to brown on the edges, 4 to 5 minutes. Reduce the heat to medium-low and add the butter. When the butter is melted, add the leeks and sprinkle with salt and pepper. Cook, stirring occasionally, until wilted, 4 to 5 minutes. Add the thyme and garlic and cook until fragrant, about 1 minute. Add the flour and cook, tossing until the vegetables are well coated in the flour, about 2 minutes. Gradually stir in the stock and cream and bring to a simmer. Simmer until the sprouts are tender, 2 to 4 minutes. Stir in the Parmesan, mustard and lemon zest. Season with salt and pepper to taste.Top with the crispy onions and bake until the onions are browned and the casserole is bubbly, about 20 minutes. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#MollyYeh #GirlMeetsFarm #FoodNetwork #BrusselsSproutsCasseroleMolly Yeh's Brussels Sprouts Casserole | Girl Meets Farm | Food Networkhttps://www.youtube.com/watch?v=32jAEKEOeQQ
