My Brussels Sprouts

Preparation info
  • Serves


    • Difficulty


Appears in
Gabriel Kreuther: The Spirit of Alsace

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.


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


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