Introduction
Brussels sprouts have gained popularity in recent years as a versatile and delicious vegetable that can be prepared in many ways. In this recipe, they are sautéed with bacon and cooked in a creamy sauce that is perfect for serving as a side dish or even as a main course. The combination of crispy bacon, tender Brussels sprouts, and rich cream creates a delightful flavor that is hard to resist.
Detailed Ingredients with measures
150g/5oz bacon, chopped (use streaky, not lean)
750g/1 1/2 lb brussels sprouts
1/4 tsp salt
1/2 tsp black pepper
2 garlic cloves, finely minced
1/2 cup chicken or vegetable stock/broth, low sodium
1 cup cream, heavy/thickened
1/2 cup parmesan, finely grated
1/2 cup shredded mozzarella or any other melting cheese
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6 servings
The preparation of this creamy Brussels sprouts dish is straightforward. Start by trimming the Brussels sprouts and preparing the bacon. Sautéing the sprouts until golden before adding garlic and stock helps to build flavor. Once cooked, the addition of cream and cheeses creates a rich sauce that perfectly complements the savory bacon. Serve hot and enjoy a dish that highlights the unique taste of Brussels sprouts in a decadent way.
Detailed Directions and Instructions
Prepare Brussels Sprouts
Trim the woody end off each Brussels sprout, then halve them. Remove any scraggly and loose outer layers to ensure a uniform cooking experience.
Cook Bacon
Place the chopped bacon in a cold non-stick skillet. Turn the heat to medium-high. Cook the bacon for 2 to 3 minutes until it becomes golden and crispy, then remove it using a slotted spoon and set aside.
Reserve Some Fat
Discard any excess bacon fat from the skillet, leaving behind about 2 tablespoons. If necessary, add a dab of butter or olive oil to make up for any missing fat.
Sauté Brussels Sprouts
Add the halved Brussels sprouts to the skillet. Cook for 3 minutes, stirring occasionally, until the cut sides become light golden in color.
Add Garlic, Salt, and Pepper
Stir in the minced garlic, salt, and black pepper. Continue sautéing for an additional 1 minute, until the cut sides of the Brussels sprouts turn golden.
Braise in Stock
Pour in the chicken stock, lower the heat to medium, and let it simmer for 4 to 5 minutes. Stir occasionally to ensure even cooking until the Brussels sprouts are almost cooked through (check with a knife). Do not let them cook fully, as they will continue to simmer later.
Add Cream
Stir in the cream and let it simmer for 2 minutes, allowing some reduction.
Add Parmesan and Cheese
Mix in the grated parmesan and shredded mozzarella. Stir until melted and continue to simmer for another minute to thicken the sauce further and allow the Brussels sprouts to finish cooking.
Check for Salt
Taste the dish and add more salt if needed. Typically, additional salt is unnecessary due to the saltiness of the bacon and cheese.
Sprinkle with Bacon
Transfer the Brussels sprouts to a serving bowl. Sprinkle the cooked bacon over the top and serve hot.
Notes
Brussels Sprouts
Look for small Brussels sprouts that are about 3 cm (1.2 inches) wide with tight leaves. Trim as described above to avoid overly soft leaves during cooking.
Chicken Stock/Broth
Ensure the stock is low sodium to prevent the dish from becoming too salty. If only regular stock is available, omit additional salt during cooking and adjust to taste at the end.
Lower Fat Alternatives
If desired, you can use evaporated milk or light cream for a lower fat option. If the sauce turns out to be too thin, dissolve 1 teaspoon of cornflour (cornstarch) in 2 teaspoons of water and stir it into the sauce to thicken.
Bacon into Cold Pan
Starting with a cold pan allows the bacon fat to render out better, preventing sticking and resulting in crispier bacon. If you start with a preheated pan, extra fat may be required.
Sauce Thickness
The sauce will thicken as it cools. For a syrupy consistency, keep the simmering time shorter. If a thicker sauce is preferred that clings to the Brussels sprouts, simmer for an additional 1 to 2 minutes.
Make Ahead
This dish is best enjoyed fresh, as the Brussels sprouts can become soggy overnight. However, the flavor remains excellent the next day, and some enjoy the texture after it has soaked in the sauce overnight.
Freezing
This dish is not suitable for freezing.
Cook techniques
Preparing Brussels Sprouts
Trim the woody end off each sprout, halve them, and remove any scraggly or loose outer layers to ensure even cooking and better texture.
Cooking Bacon
Start with a cold non-stick skillet to render the fat more efficiently. Cook the bacon over medium-high heat for 2 to 3 minutes until golden, then use a slotted spoon to remove it from the pan.
Reserving Bacon Fat
After removing the bacon, discard excess fat, leaving about 2 tablespoons in the skillet. If you have less fat than needed, add a small amount of butter or olive oil.
Sautéing Brussels Sprouts
Add the halved Brussels sprouts to the skillet and cook for around 3 minutes, stirring occasionally until the cut sides are lightly golden. Then, add minced garlic, salt, and pepper, and continue to sauté for an additional minute.
Braising in Stock
Pour in low-sodium chicken or vegetable stock and reduce the heat to medium. Simmer for 4 to 5 minutes, stirring occasionally until the Brussels sprouts are almost cooked through, checking with a knife.
Add Cream and Cheeses
Introduce heavy cream to the skillet, stirring well, and then let it simmer for 2 minutes to reduce slightly. Incorporate parmesan and mozzarella, stirring until melted, and let it simmer for another minute for desired sauce thickness.
Tasting and Adjusting Seasoning
Taste the dish and add more salt if necessary. It is often sufficient not to add more, especially if using low-sodium stock.
Finishing Touches
Transfer the dish to a serving bowl, sprinkle the cooked bacon on top, and serve hot for the best flavor and texture.
FAQ
What are the best Brussels sprouts to use?
Look for small Brussels sprouts that are about 3cm (1.2 inches) in diameter with tight leaves. Avoid those with loose or raggedy outer layers.
Can I use regular chicken broth instead of low-sodium?
You can, but be cautious about salt levels. If using full-salt chicken broth, skip additional salt until the end and adjust if necessary.
What are some alternatives to heavy cream?
You can use evaporated milk or light cream as lower-fat alternatives. If the sauce is too thin, thicken it with cornstarch mixed with water.
Why is it recommended to cook bacon in a cold pan?
Starting with a cold pan allows the bacon fat to render out better, preventing sticking and ensuring even cooking as the pan heats.
How thick should the sauce be?
The sauce will thicken as it cools. For a syrupy consistency that lightly coats the sprouts, simmer the sauce briefly. For a thicker coating, extend the simmering time by an additional 1 to 2 minutes.
Is this dish suitable for meal prep?
While the flavors remain good, Brussels sprouts may become soggy if left overnight, so it is best enjoyed fresh.
Can I freeze leftovers?
No, this dish is not suitable for freezing, as the texture of Brussels sprouts deteriorates after being frozen.
Conclusion
This creamy Brussels sprouts and bacon dish is a delightful combination of flavors and textures, providing a rich and comforting experience. The savory bacon complements the earthy Brussels sprouts, while the rich cream and cheese sauce creates a luscious coating that makes this dish irresistible. Perfect as a side or a standalone meal, it’s sure to impress anyone at the table.
More recipes suggestions and combination
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Mix cooked Brussels sprouts with a creamy cheese sauce, top with breadcrumbs, and bake until golden brown for a delicious gratin.
