Preparation Time: 5 minutes
Cooking Time: 20 minutes
Serving: 5
16 oz whole brussels sprouts
¾ cup grated sharp cheddar
1 tablespoon all purpose flour
1 teaspoon fresh thyme leaves
1 clove garlic, peeled and minced fine
sea salt and cracked pepper
1 cup heavy cream
½ cup pank breadcrumbs
½ cup grated parmesan
1 to 2 tablespoons of evoo
1. In a blender, include brussels grows and throb. You don’t need them
puréed, simply decent and minced. Add to a bowl. Include the Cheddar,
flour, thyme, garlic, and some salt and pepper to the bowl. Hurl to join.
Add the blend to a 7 Cup Pyrex Dish, pressing it in. Pour over the
overwhelming cream.
2. Empty 2 containers warm water into the base of IP liner. A spot in your
trivet, and after that place in your pyrex bowl of fixings. Spot a bit of
foil over your pyrex bowl. This prevents dampness from getting into it.
3. Spot cover on, and turn onto High Manual Pressure for 14 minutes.
4. Preheat stove to 425 degrees F. When IP is done, complete a QR. You
can either utilize a similar pyrex bowl to heat in or empty substance into
another broiler safe dish and spread around.
5. In a little bowl, join the panko, Parmesan, and oil and pour over the
Brussels grows blend.
6. Prepare until the top is delightful brilliant darker shading. When
expelled from broiler, grind some new parmesan on top! Who doesn’t
love cheddar?
NUTRITION: Calories 324g Fat 12g Carbs 6g Sugar 2.4g Protein 22g Smart
Points: 6