Sautéed Brussels Sprouts with Bacon Sherry Cream

Where to begin?  Should I start with the great Brussels sprout debate, or dive in to what I am really about, an unabashed love letter to these sprouts.  I can’t argue with the practice of adding  bacon and cream until you like the veg :). I happen to like Brussels Sprouts but even the die hard haters seem to enjoy this dish. Everyone insisted it become a Christmas menu regular. I could totally wax loquacious about Brussels sprouts drenched in a bacon cream sauce! 😍 I wish I could convert you as well.
Sherry Cream Sauce:
  • 1 tablespoon olive oil
  • 1 cup double Applewood-smoked bacon, diced (cheaper ends and pieces are great for this)
  • 1/2 yellow onion, diced 
  • 2 tablespoons sherry 
  • 2 cups heavy cream 
  • Salt and pepper
  • 5 sage leaves, rolled and sliced thinly into a chiffonade
Brussels Sprouts:
  • 2 pounds brussels sprouts
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • Salt and pepper
Sherry Cream Sauce

1. Place a medium sauté pan over medium heat. Add the olive oil, then the bacon, and sauté until nicely browned, about 5 minutes.

2. Add the diced onion to the pan and cook, stirring occasionally, until translucent, about 5 minutes.

3. Add the sherry to deglaze the pan and cook for 1 minute, until it has reduced by about half. Add the cream, salt, and pepper, bring to a simmer. Cook for 2 to 3 minutes. Remove from heat.

Brussels Sprouts

1. Using a melon baller, scoop out the core of each brussels sprout, taking care to leave as much leaf behind as possible. The core is naturally more bitter, because flavors intensify in that area, so we like to remove it. Break apart the leaves of the brussels in a large bowl.

2. Place a large sauté pan (14 inches wide) or 2 medium sauté pans over high heat. Add the butter and olive oil and cook until the butter releases most of its water and begins to brown.

3. Add all of the brussels sprout leaves in a fairly even layer in the pan. You should hear loud crackling at the beginning. Resist the urge to stir until the brussels have been in the pan for about a minute. After that initial stir, you'll still want to be pretty conservative with the stirring -- stirring very occasionally so that the brussels wilt, release their water, and brown -- for about 10 minutes. Add the salt and pepper.
4. Stir the sauce into the brussels in the pan and simmer for a couple minutes, until the brussels are well coated but the sauce has cooked down and is no longer wet. Season to taste and serve. 


Popular posts from this blog

Pork Schnitzel with Dill Cream Sauce

"Porcupine" Meatballs in Cream Sauce

Mollet Eggs Florentine