Green Lentil & Brussels Sprout Gratin with Chorizo

Directions

1. PREHEAT the oven to 375°F (190°C).
2. BRING a large pot of salted water to a boil and blanch the Brussels sprouts for 5-7 minutes or until tender. Drain and place into a bowl filled with ice water to stop the cooking process for 2 minutes. Drain the Brussels sprouts, cut into quarters, and set aside.
3. HEAT the butter in a saucepan, and sauté the onions and garlic until golden. Add the chorizo and sauté for 3 minutes. Deglaze the pan with white wine, scraping the bottom with a wooden spoon to incorporate all of the delicious bits on the bottom of the pan. Add the cream and simmer on medium heat for 1 minute while stirring (reducing the cream slightly). Turn off the heat and add the lentils, tarragon, and season with salt and black pepper to taste.
4. TOSS the blanched Brussels sprouts with the lentil chorizo mixture in a large bowl. Butter a 9 x 9-inch (22 x 22 cm) baking dish and pour the mixture into it, evenly spreading the contents.
5. TOSS the grated cheese and panko bread crumbs together in a separate bowl. Sprinkle the bread crumbs and cheese evenly over the Brussels sprout mixture. Bake for 15 minutes or until the gratin on top is golden.
6. REMOVE from the oven and allow it to sit for 5 minutes prior to serving.