Friday, April 19, 2013

Brussels Sprouts

My husband does not like Brussels sprouts, at least he didn't. Actually he really doesn't like any vegetable in the cabbage family unless it's hidden in an egg roll. But I found a couple of ways to make Brussels sprouts that makes him look forward to eating them. I found that the real trick to making them more enjoyable to his palate was to cut them in half before cooking them. This also made their preparation easier as whole sprouts tend to be difficult to manage. So what is it that makes these sprouts so enjoyable to a picky eater? Bacon and heavy cream of course.

Taste in Bloom Original Photo
Difficulty: Easy; Serves: 4; Total time: 30 mins

Adapted from French Farmhouse Cookbook

  • 1 lb fresh Brussels sprouts, sliced in half
  • 3 strips of raw bacon, diced
  • a little heavy cream or crème fraîche
  • salt and fresh ground black pepper to taste

Steam the Brussels sprouts in a steamer basket placed over lightly boiling water until tender, about 9 minutes.

Meanwhile, cook the bacon in a skillet over medium heat until just done, about 10 minutes.

Add a small amount of cream to the bacon and stir to combine. Allow to cook for about a minute. 

Add the Brussels sprouts and stir until the sprouts are coated with the cream.

Season to taste with salt and fresh ground black pepper.

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