Slice brussel sprouts lengthways. Blanch the sprouts by placing in boiling water for 45 seconds then remove from water.

Peel shallot and cut in half through the root end. Slice finely and sauté in butter until transparent.

In a small casserole dish place a layer of sprouts then sprinkle with shallots and parmesan (reserve some parmesan to sprinkle over top) salt and pepper to taste. Repeat this step until all ingredients are used.

Add 35% cream.

Bake in oven at 350°F until cream has been absorbed.

Serves 6

If this dish is accompanying Turkey or Ham, serve with Malivoire Gamay.