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Thanksgiving: Creamed Brussels Sprouts

Source of Recipe

From "Thanksgiving: How to Cook it Well" by Sam Sifton


Recipe Introduction

"Thanksgiving is not a day to consider healthful eating. This dish explains why, in a pool of thick milk and cream that is used as a kind of braising liquid and glaze combined, with bacon providing a hit of salt and smoke against the sweet of the sprouts. It is a strong bet against those who declare that they have never, ever liked Brussels sprouts. It wins hearts and minds. It was my father's annual contribution to my Thanksgiving table until his death in 2009. Now it is mine."

List of Ingredients

â—¦ 2 pounds Brussels sprouts, washed and trimmed (cut larger ones in half)
â—¦ 3 thick slices slab bacon or guanciale, diced
â—¦ 1 cup light cream
â—¦ 1 teaspoon kosher salt
â—¦ 1/2 teaspoon freshly ground black pepper
â—¦ 1/4 teaspoon freshly grated nutmeg



Recipe

Trim the Brussels sprouts of any loose or yellowing leaves and cut a light X in the stem end of each one. Place in a quart of boiling water and cook for 5 to 7 minutes. Remove from heat, drain, and run under cold water or place in large ice bath.

Meanwhile, heat a large sauté pan over medium heat and add the bacon or guanciale, then allow its fat to render.

In a separate saucepan, heat the cream, adding to it the salt, pepper, and nutmeg. When the meat is almost crispy, add the Brussels sprouts to the pan and toss to coat with fat. Cook for 3 to 5 minutes and then add the seasoned cream. Cook for an additional few minutes, stirring frequently to coat the sprouts, until the sauce is slightly thickened. Adjust seasonings and serve immediately.