My Brussels Sprouts

Name: My Brussels Sprouts
Yield: Serves 8
Cuisine: French
Ingredients: Slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water); 1 cup (240 ml) half-and-half; ½ to 1 teaspoon chopped (into a paste) garlic; 1 cup (160 g) finely chopped onion; 6 ounces (175 g) applewood-smoked slab bacon, cut into thin strips; Salt; 2 tablespoons chopped chives; 20 gratings nutmeg; 10 grinds pepper; 2 pounds (900 g) Brussels sprouts, halved

Preparation info

Serves
8

Difficulty
Easy

Appears in

Gabriel Kreuther

By Gabriel Kreuther

Published 2021

About

A creamy sauce, seasoned with bacon, onion, and garlic, turns Brussels sprouts into a rich, delicious side dish. The key with this and any strong green vegetable is to blanch them first, and then cook them well in sauce. It has become a family tradition for me here in the States to serve this as a side dish at Thanksgiving.

Ingredients

2 pounds (900 g) Brussels sprouts, halved
Salt
6 ou

Europe
France
Alsace
Side dish
Mediterranean
Thanksgiving
Gluten-free

Method

Make a lengthwise cut into the core of each Brussels sprout (this facilitates their cooking). Bring a large pot of salted water to a boil and blanch the Brussels sprouts for about 5 minutes. Taste one at the 5-minute mark to see if they are cooked enough—they should be tender but not mushy. Strain them in a colander.

In a large saucepan over medium heat, cook the bacon until the fat is